Terrine of cabbage, potatoes and ham Oven-baked omelettes with mushrooms, red onion and Taggiasca olives

There terrine of cabbage, potatoes and ham is a delicious recipe and easy to prepare. A tasty appetizer that is eaten cold perhaps accompanied by a delicate mayonnaise.

Ingrediants

  • 6 old potatoes (slightly moist)
  • 8 cabbage leaves
  • 150 g of diced cooked ham
  • 100 g of grated Parmesan cheese
  • marjoram
  • extra virgin olive oil
  • salt
  • pepper

How to prepare: Terrine of cabbage, potatoes and ham

We propose the terrine of cabbage, potatoes and ham, a delicious second course, ideal for a light lunch or dinner. A soft mashed potato, cheese and ham is encased by the cabbage leaves and left to harden into one loaf pan, which gives the bowl a regular shape and an appetizing appearance.

The procedure for making this terrine is easy And rapid. The important thing is that you choose potatoes old, possibly white body, much more suitable for boiling and mashing as they maintain a drier consistency after cooking. These potatoes differ from the so-called “new potatoes” because they are fully ripe underground, so they are less rich in water and easier to store. The same potatoes are also particularly suitable in the preparation of mashed potatoes and gnocchi.

If you want to make one version completely vegetarian of this bowl, you can replace the cooked ham cubes with diced carrot just blanched. In any case, it is important to pay attention when cutting, with a serrated knife, in order to obtain regular slices. Served cold, the terrine can be accompanied by a mayonnaise.

Delicious and rich, even if devoid of meat, also try the Terrine of aubergines or the Terrine of zucchini and salmon, very delicate. For a delicious appetizer, however, we recommend the Terrine of gorgonzola and dried figs.

OTHER TASTY RECIPES: Cabbage rolls, fondue and bitto, Savoy cabbage and potatoes, Potato and fontina flan, Potato gateau with Thermomix

Easy execution Preparation time 15 min Cooking time 20 min Resting place Refrigerator Resting time 6h Servings 6 – 8

How to prepare: Terrine of cabbage, potatoes and ham

Preparation Terrine of cabbage, potatoes and ham - Phase 1

Preparation Terrine of cabbage, potatoes and ham - Phase 1

To make the cabbage, potatoes and ham terrine, start washing the potatoes well, put them in a saucepan covering them with water and boil them for about twenty minutes from boiling, until they are soft at the heart. Drain and let them cool. Blanch the cabbage leaves, 2 at a time, in salted water. Drain them with a slotted spoon, being careful not to break them, and transfer them to a clean cloth.

Preparation Terrine of cabbage, potatoes and ham - Phase 2

Preparation Terrine of cabbage, potatoes and ham - Phase 2

With a sharp knife, gently remove the rib from the leaves. Peel the potatoes and mash them collecting the pulp in a bowl. Salt and season with a drizzle of oil, then add the Parmesan and a sprinkle of pepper.

Preparation Terrine of cabbage, potatoes and ham - Phase 3

Preparation Terrine of cabbage, potatoes and ham - Phase 3

Mix well and finally add the ham cubes and marjoram. Line a 10×25 cm loaf pan with cling film. Arrange the cabbage leaves to line the mold, making them overflow slightly.

Preparation Terrine of cabbage, potatoes and ham - Phase 4

Preparation Terrine of cabbage, potatoes and ham - Phase 4

Fill the cabbage wrapper with the potato mixture, compacting well. Level with the damp back of a spoon and fold the excess cabbage leaves over the base. Cover with cling film and let it rest for 4-6 hours in the refrigerator.

Preparation Terrine of cabbage, potatoes and ham - Phase 5

Preparation Terrine of cabbage, potatoes and ham - Phase 5

After this time, gently remove the foil from the base, turn the flan over onto a serving dish, lift the mold and remove the layer of foil. Finish with a drizzle of raw oil and a few marjoram leaves. Bring to the table and serve the terrine of cabbage, potatoes and sliced ​​ham.

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