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“Tatin” of Apples, Onions, Cabbage and Sausage

Praising April? It has been a particularly difficult month, battering us with snow, rain, ice, high winds and unusually high doses of anxiety.

In periods of difficulty, I retreat to my kitchen to bake and I was going to make a cake, but whiIe leafing through an old French cooking magazine, I discovered a very unusual recipe: a “Tatin” of apples with a filling of onions, cabbage and ground sausage meat. I was intrigued. I love apples and any kind of cabbage, the mixture of sweet/salted appealed to me, and I had all the ingredients on hand in my refrigerator so I could get at it right away, before I changed my mind.

It did not disappoint me. The taste is unusual but these are unusual times. I think it would be a perfect first course, with a side of arugula and endive salad, or served as an appetizer.

“Tatin” of Apples, Onions, Cabbage and Sausage

Course Appetizer
Cuisine French

Ingredients
  

  • 5 Apples (semi-firm like Pink Ladies or Fuji)
  • 1 sheet frozen puff pastry
  • ¾ lb. of ground sausage meat (regular or vegetarian)
  • ¼ of a green cabbage
  • 1 onion (yellow or red)
  • 1 shallot
  • 2 garlic cloves
  • 4-5 tbsp butter
  • 1 tbsp sugar
  • A sprinkle of nutmeg
  • Salt and pepper to taste

Instructions
 

  • Cut and discard the hard core from the cabbage leaves. Blanch them in boiling salted water for up to ten minutes or until tender but still holding a slight crunch. When cooked, strain and chop. Set aside.
  • Peel the onion and shallot, chop them finely and sautée them in a tablespoon of regular oil on a medium heat until cooked but not colored. Add the grated garlic, the ground sausage meat and cook for a few minutes.
  • Add the chopped cabbage and cook for ten more minutes then sprinkle nutmeg and mix.
  • Melt the butter in a cast iron skillet. Sprinkle the sugar on top.
  • Peel and core the apples, Cut them in quarters and cut each quarter in half again.
  • Dispose the apple slices in a rosace pattern on the melted butter/sugar mixture. Cook them on top of the stove for ten minutes.
  • Pour the cabbage/onion mix on top of the apples.
  • Cover the skillet with the round puff pastry sheet, defrosted and unrolled.
  • Tuck the extra dough inside the edge of the skillet.
  • Prick the dough in several places with a fork.
  • Bake at 350 degree F, on the lower three tier of the oven for 30 to 40 minutes or until the crust is nicely golden and crisp.
  • Take the skillet out of the oven, place a large serving plate on top of it and with a quick flip of the arm, reverse the pan unto the plate. The apples will be on top.
  • Serve right away.

Notes

Can be kept a week in the refrigerator. Warm up in a 350 degree F oven, wrapped in aluminum foil.
Keyword appetizer, French Recipe

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