Potato Cabbage Cake Recipe

Ingredients

( for 4 people )

4 medium potatoes, peeled, chopped into thin half rings
300 g white cabbage
170g leeks, cut into rings
1 clove of garlic
1 pinch of parsley
4 tbsp İçim Butter
Salt

Preparation

Blanch the cabbage leaves in boiling water for 10 minutes, then drain, dry and remove the veined parts. Melt 3 tablespoons of İçim Butter in a pan.

Fry the potatoes for a minute. Add a pinch of salt and fry for another 2 minutes. Add the leeks to the pan as well. Fry it all for another 3-4 minutes and let it cool. Heat 1 tablespoon of İçim Butter in a frying pan. Chop a clove of garlic. Twist the chopped parsley, salt and garlic in the butter. Grease a rectangular cake tin with olive oil. Place the cabbage leaves so that they overflow, covering the bottom and edges of the mold. Put a layer of potato and leek mixture on top. Drizzle garlic parsley and butter on top. Place the potato and leek mixture in it. Cover the cabbage leaves over the ingredients and press them lightly.

Cover the mold with greased baking paper and bake your cabbage cake in the oven at 180 degrees for about 45 minutes. After removing from the oven, invert onto a serving plate. Cut into slices and serve.