Cabbage and Ricotta Timbale Recipe (2024)

By Martha Rose Shulman

Cabbage and Ricotta Timbale Recipe (1)

Total Time
1 hour 15 minutes, plus 10 minutes cooling time
Rating
4(207)
Notes
Read community notes

A Timbale is a molded custard.This recipe produces a light timbale with a sweet, delicate flavor. This recipe can be used to make timbales in individual molds or a single timbale in one large mold.

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Ingredients

Yield:4 generous servings

  • 2tablespoons unsalted butter, plus additional for the baking dishes
  • 1medium onion, finely chopped
  • 1small cabbage, about 1 pound, cored and finely shredded (6 to 7 cups)
  • Salt to taste
  • 2tablespoons chopped fresh dill
  • 2hard-boiled eggs, chopped
  • Freshly ground pepper
  • 4eggs
  • ¾cup ricotta

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

259 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 15 grams protein; 590 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Cabbage and Ricotta Timbale Recipe (2)

Preparation

  1. Step

    1

    Heat the butter over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly.

  2. Step

    2

    Preheat oven to 350 degrees. Generously butter 4 1-cup ramekins or a 1- or 1-½-quart soufflé dish. Place the ramekins or soufflé dish in a baking pan.

  3. Step

    3

    Beat eggs in a large bowl and beat in ricotta. Stir in cabbage filling. Add salt to taste and freshly ground pepper. Divide evenly among the ramekins. Fill the baking dish with hot water to at least halfway up the sides of the ramekins. Bake individual ramekins for 40 to 45 minutes, a larger soufflé or gratin for 50 to 60 minutes, until set and lightly colored. Turn off the oven and prop open the door with a wooden spoon. Leave for 10 minutes, then remove from the oven. Let sit for another 10 minutes or longer. Serve from the dish, or unmold.

Tip

  • The cabbage mixture can be made through Step 1 a day or two ahead.

Ratings

4

out of 5

207

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Private Notes

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Cooking Notes

LCRI Cook

Quick update: These have been a great 'fast food' breakfast these past couple of days. Unmolded, wrapped in tin foil, heated at 250 in a toaster oven while I shower and voila, gourmet breakfast! I'm not sure if they are more tasty having melded or on a clean morning palate but they are delicious.

Charlene

I added a little tarragon, just because I love it and it's flourishing on my patio. And put knobs of left over havarti on the top - divine! I also used only 3 eggs - fine.
Next time instead of the boiled eggs I'll rather add a half cup grated sweet potato or butternut (the latter I think) and sprinkle in perhaps a quarter cup diced proscuttio with either no cheese on top or a delicate sprinkling of goat feta, and lightly fried sage.

filofilia

Great flow to prep/cook: set eggs to boil, onions to soften; large bowl= shred cabbage into a with Turbo peeler, add to onions; wash and chop dill, peel and chop eggs. put all in large bowl, mix w salt and pepper. Small bowl= beat eggs and ricotta, butter baking dish(es), preheat oven. Mix cool enough now to add egg mix to big bowl, then to baking dish(es). Bain Marie, cool, turn out onto a plate. Easy! + fresh onion sprouts from laiki w cabbage* Anthotiro instead of ricotta

rose m

versatile and delicious! i made Melissa Clark's cabbage and onion torta and had filling left, and decided to use it in this dish. I omitted the hard-boiled eggs, added some fontina and mozzarella, and made it in a 1 1/2 quart souffle dish. it looks wonderful with a golden brown top, and was delicious with a side of avocado... breakfast, lunch, or dinner. thank you Martha.

LCRI Cook

I finally made these. They are a light flavor as promised. Changes by necessity: 1.5 teaspoons of fresh thyme versus dill, 1/3 cup of duxelle mushrooms versus 2 hard boiled eggs and I forgot to add pepper! Six cups of cabbage seemed far too much so I panicked adding two more eggs, 1/4 cup more of ricotta and planned on six servings. I got five and would have eked by with my four 12oz pyrex bowls. Should have trusted Martha Rose Schulman more! Again, a very light flavor for a big bold guy.

Carolyn

DELICIOUS! I didn’t have ramekins so I made these in a generously buttered muffin tin, baked for 25 minutes. Came out wonderful! Easy and so, so tasty.

moztef

Chopped leftover Brussels Sprouts Gratin as sub for cabbage. Quick and delicious.

cynthia

I made this with about 3/4 tsp dried dill and omitted the boiled eggs. It was still delicious and satisfying. The next time I think I may add a handful of dried currants.

Corinne

This is a great recipe. A very clean taste that I love. This could be dressed up in so many different ways, but it definitely needs a garnish if you want to impress someone. Any kind of herb right on top. I topped mine with an edible flower and chives. I can imagine adding thyme, parsley, mushrooms, etc. Totally yum.

Sophie

not good

Fiddlycook

Can you make this in muffin tins instead of ramekins?

SamC

Can double the portion

ButteryBabe

Yum, yum, yum. Out of ricotta and dill so needed to sub with cottage cheese and thyme. Served with broiled salmon for a delicious and comforting dinner on a cold, rainy night.

Martha

This recipe includes all things I enjoy eating. Unfortunately it made my husband fart so powerfully that I wont be making it again. On second thought, what was I thinking? Hard boiled eggs AND cabbage?

Mary

Very good - will make again, but I used mushrooms instead of boiled eggs and tarragon instead of dill as others suggested, and also added 2 cloves minced garlic to the onions and cabbage and sautéed until the cabbage was very soft and sweet (semi-caramelized flavor, but not color). I had 1.5 lb cabbage and a half-tub (1 cup) ricotta to use up, so I used 5 eggs, and the result was excellent, but the taste was not delicate. My BF loved it, which would have been unlikely with dill & no garlic.

jessica

We liked this, but mine wasn’t very custardy; it was fairly dry. Maybe because I used home-made ricotta or maybe I baked it too long. I also used thyme instead of dill just because I’m not a big fan of dill . Will try again when store bought ricotta is available once more!

S

Key is getting onion finely chopped and cabbage finely shredded. Try with half dill and half tarragon or other

iris

Tried based on overall favorable reviews, but was disappointed. Flavor was lackluster, and though I love dill, it seemed an off-putting combination somehow. I did add a bit of tarragon too as one reviewer had, and I baked mine in a large glass dish as opposed to small ramekins, and it wasn’t a complete Bain-Marie, not fully submerged. Possibly these alterations contributed, but really for me, the flavor was just not tempting at all.

Carolyn

DELICIOUS! I didn’t have ramekins so I made these in a generously buttered muffin tin, baked for 25 minutes. Came out wonderful! Easy and so, so tasty.

Bob

I substituted dried tarragon (home-grown); it's my favorite herb companion to egg. Also, loved the suggestion to use the duxelles, which I used along with the hard-boiled eggs. Unmolding from the ceramic souffle dish was, however, not going to happen, so we spooned it from the dish instead.

filofilia

Great flow to prep/cook: set eggs to boil, onions to soften; large bowl= shred cabbage into a with Turbo peeler, add to onions; wash and chop dill, peel and chop eggs. put all in large bowl, mix w salt and pepper. Small bowl= beat eggs and ricotta, butter baking dish(es), preheat oven. Mix cool enough now to add egg mix to big bowl, then to baking dish(es). Bain Marie, cool, turn out onto a plate. Easy! + fresh onion sprouts from laiki w cabbage* Anthotiro instead of ricotta

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Cabbage and Ricotta Timbale Recipe (2024)
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