La Mozzarella In Carrozza

Purple cabbage flan

La Mozzarella In Carrozza - Purple cabbage flan
Purple cabbage flan, an easy starter that your guests will love.

Yields: 3   Prep: 10Min ~ Cooking Time: 30Min   Diff: Medium
- 2 Eggs
- 50ml Cream
- 2 Tbsp Grated cheese
- Salt
- 120g Purple cabbage
- Butter
- Per la fonduta:
- 100ml Milk
- 50g semi soft Cheese like “Taleggio”


In Turin, it is very easy to find flan at restaurants as starters. They are so good and the final result is always surprising. You can choose the “flavor” that you prefer, simply changing the vegetable according to what you have at home. Today, I’ve chosen purple cabbage, which is a real superfood very helpful for our health!


- Slice the cabbage and rinse very well. Heat the oil in a frying pan and cook the cabbage for about 5 min. Add a pinch of salt and mix until creamy.

- In a large bowl, beat the eggs with the cream, the grated cheese and a pinch of salt. Pour in the cabbage purée and stir.

- Brush 3 ramekins (or aluminium muffin cups) with some butter and fill them with the cabbage mixture. Place the ramekins into a large and deep baking tray filled with boiling water. Bake at 180degrees for about 30min. 

For the Fonduta: Heat milk and when warm let the cheese melt in it. Stir until the consistency will be creamy. Plate your flans with 2tbsp of fonduta.