Cabbage that even kids will lust after! This recipe is originally from the region of Auvergne, France. What I liked most about the recipe was how its unique technique worked out; the batter served more as a shell to hold the layers of vegetables together instead of just acting as a type of cake dough, which is quite unusual. The effect this gives of creating a pie will enthuse even the youngest members of your family tribe. Finally, cabbage can be served without tears. <br />I was inspired by Joanna Harris' cookbook, the author of Chocolat, but I made my changes and personalised using some Spanish chorizo.

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