Blender

Cabbage Mousse

  • Side Dish

Shake things up at your next dinner party with this savory cabbage mousse. It’s a cabbage based veggie pâté you can eat on its own – or spread over a crusty, toasted French baguette.

  • Servings 6
  • Preparation
  • Cooking

Ingredients

  • 1/4 (approx. 10.6 oz) cabbage, roughly chopped, with the core thinly sliced
  • 1 cup water
  • 1 tsp powdered chicken bouillon
  • A little salt
  • A little pepper
  • 2/5 cup heavy wipping cream
  • 1 tbsp gelatin
  • 3 tbsp water to reconstitute gelatin
  • 1 tbsp butter

For garnish

  • 6 small boiled shrimps
  • 3 cherry tomatoes, halved
  • 2 branches chervil
  • Appropriate amount of mayonnaise

Mold

  • 6 cupcake/muffin molds

Directions

  • Soak the powdered gelatin in water to rehydrate, then place it in hot water bath to fully dissolve. (You can also heat it in a 1000W microwave for about 20 seconds.)
  • Sauté the cabbage lightly in butter until it wilts, then add water, chicken bouillon, salt, and pepper and mix for about 5 minutes.
  • Once it has cooled down, place the mixture into the blender container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed to “7” or “8”. Blend for 1 minute.
  • Add the gelatin and turn the dial the PULSE setting a few times to mix, then transfer to a bowl and cool while stirring until it thickens.
  • Whip the heavy wipping cream to soft peaks, gradually add the mixture from #5, and mix well. Pour it into the cupcake molds and chill to set.
  • Once set, remove the mouse from the molds and serve in dishes. Place some mayonnaise on top and garnish with small shrimp, cherry tomatoes, and chervil.

It can also be enjoyed spread on thinly sliced French bread.

A CABBAGE MOUSSE THAT EATS LIKE A TERRINE

There’s something special about French terrine and pâté. While both are super satisfying, they can be a little on the heavy side. This cabbage mousse has the heart of a terrine – but is lighter. Perfect for those spring and summer get-togethers with friends, alongside a glass of chilled rosé – or a few frozen margaritas. And with this veggie mousse, it’s all about the texture.

HOW TO MIX THE MOUSSE FOR THE BEST TEXTURE

We mix this cabbage mousse in a couple of quick steps. First, load the sauteed cabbage mixture into the jar of your Tiger Edge blender and blend for 1 minute. Once thoroughly mixed, add the rehydrated gelatin and pulse a few times. The key to the best texture with the gelatin is to distribute it – but not to leave the blender on full blast. Then immediately transfer that mixture to a bowl and stir by hand until it thickens. This will leave you with the perfect base for your mousse you can then fold cream into, and firm up quickly in the fridge. Smooth and perfect.

TIPS AND VARIATIONS

Use cold water to hydrate the gelatin. This quick step is called blooming. Cold water allows the gelatin to slowly and evenly absorb the water. Using hot or boiling water will result in gelatin that binds weakly. Once the gelatin has bloomed, it can then be heated and will retain its gelling properties.

Play with different toppings. We love topping our savory mousse with springy, juicy shrimp and cherry tomatoes. But the options are literally endless. Your favorite proteins, herbs and sauces all work. Everything’s in play!

Eat with a spoon, or spread onto bread. We’re big fans of a warm French baguette for this cabbage mousse – but we’ve spread it on flour tortillas (and even dipped potato chips into it) with delicious results.

Products used in this recipe

SLB-A10U

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