400 g of cabbage, cleaned and cut into strips
2 cups of beef or chicken broth
1 tablespoon of parsley
1 tablespoon of natural yogurt or cream
salt, nutmeg, and black pepper to taste
2 egg whites
butter or margarine for greasing the ramekins
For the sauce:
200 g of carrots, peeled and cut into cubes, cooked in chicken broth
3/4 cup of cream or natural yogurt
1 egg yolk
salt and black pepper to taste
a pinch of cinnamon
1/4 teaspoon of lemon juice
400 g of cabbage, cleaned and cut into strips
2 cups of beef or chicken broth
1 tablespoon of parsley
1 tablespoon of natural yogurt or cream
salt, nutmeg, and black pepper to taste
2 egg whites
butter or margarine for greasing the ramekins
For the sauce:
200 g of carrots, peeled and cut into cubes, cooked in chicken broth
3/4 cup of cream or natural yogurt
1 egg yolk
salt and black pepper to taste
a pinch of cinnamon
1/4 teaspoon of lemon juice
Cook the cabbage in broth for about 30 minutes, or until it's tender
Drain and rinse with cold water
Blend in a blender with parsley and yogurt
Mix well the seasonings with the purée and add the egg whites without beating
Pour into 4 buttered ramekins
Smooth the surface
Bake in a moderate oven (180°C) for about 35 to 40 minutes, or until firm
While baking, prepare the carrot sauce: strain the carrots through a fine-mesh sieve or mash well
Mix well with cream or yogurt and egg yolk
Season with salt, black pepper, cinnamon, and lemon juice to taste
This sauce can be served cold or warm, but don't let it boil
Unmold the flans onto individual plates immediately after baking and serve with the sauce
Serves 4 people.
