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Red Cabbage Tortino

Updated: Mar 21, 2019

The story of this gluten free recipe starts from pure curiosity towards the red cabbage. I met this vegetable multiple times when eating out but I have never dared to create a recipe with its red/purple leaves.

I thought that making a tortino (basically a gluten free vegetable pie) was the best option to cook my huge red cabbage, mixing it with zucchini, potatoes, onions and cheese. But, as its leaves are quite crunchy, poaching them first in the pan was needed!

This time I tried a new addition to my Le Pentole della Salute family: Ciclone cover. This special lid prevents dehydration and overheating of foods during cooking. It is ideal to cook vegetables, meat or fish using the simple mechanism based on the natural cycle of evaporation, condensation and rain.

Here a time lapse of the making:

Ingredients (for 6 servings):

- 1 big red cabbage

- 2 zucchini

- 10 small potatoes

- 250 grams of grated cheddar cheese

- 2 packets of gluten free crackers (I personally used Schär gluten free table crackers)

- 2 eggs

- Salt, sugar, pepper and olive oil

The making:

Cut the red cabbage into leaves and pre-cook them in a pan with water, salt, a tea spoon of sugar and pepper.

When using a normal pan, don't add too much water and do not cover the pan with a lid. Wait for the water to totally evaporate and for the leaves to become softer.

In the meantime, cut zucchini, potatoes and onions and cook them in another pan just adding olive oil and salt.

Crumble two packets of crackers and mix them in a bowl with 2 eggs.

Once all the vegetables are cooked, you can start building up your gluten free tortino.

Grease the tray with olive oil and put a layer of red cabbage as a base; add half of the grated cheddar cheese and half of the vegetable mix. Then proceed with another layer of cabbage and finally add the rest of the vegetables and cheese. Cover the top with the crackers and eggs mix to create the crust on top.

Put your gluten free vegetable pie in the oven at a temperature of 150 degrees for 40 minutes and then serve it on a bed of spinach.

The result should be something like this:


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