Cabbage and Ricotta Timbale Recipe (2024)

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.

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.

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

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.

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.

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.

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

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.

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.

not good

Can you make this in muffin tins instead of ramekins?

Can double the portion

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.

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?

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.

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!

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

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.

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.

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.

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