Cabbage Flans

by Alison Arnold


1/2 cabbage
2 onions
2 cloves garlic
30g butter
4 eggs
250ml milk
For the cheese sauce:
30g butter
1tbsp flour
1tbsp sour cream
1 egg 300ml milk
100g grated cheese


Remove core from cabbage and cut into small pieces. Cook in boiling water for 10 minutes. Remove and drain. Fry onions and garlic in butter, then add cabbage and season with salt and black pepper. To make cheese sauce, melt butter. Remove from heat and gradually mix in flour, sour cream and egg. Slowly stir in milk. Season and cook over low heat until sauce thickens. Stir in grated cheese. Transfer cheese sauce to bowl and add cabbage mixture. Beat in eggs and gradually mix in milk. Pour into greased mini-muffin tin and bake for 25 minutes at 180C until set. Remove and leave to cool before turning out. Sprinkle with freshly chopped chives to serve.

The service provided is second to none and the best thing is that I have discovered how to cook delicious, sustainable vegetables I have never eaten before. I absolutely love the surprise each week when I discover what is in the box.

— Julie, Hathersage

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.