¾lb.of ground sausage meat (regular or vegetarian)
¼of a green cabbage
1onion(yellow or red)
A sprinkle of nutmeg
Salt and pepper to taste
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.
Can be kept a week in the refrigerator. Warm up in a 350 degree F oven, wrapped in aluminum foil.