Peel the onion and cut it into thin slices, then do the same with the cabbage, cutting it into strips, and rinse it.
Sauté the onion in a large non-stick pan with some oil, then add the cabbage and leave to simmer over a low heat for about 15 minutes, adding a little water only if necessary.
Once softened, transfer the cabbage to a blender and blend, then add cream, egg, cheese, salt and pepper and blend again.
Distribute the mixture into the previously buttered and floured baking cups, leaving 1-2 tablespoons aside, place a small piece of smoked cheese in the center and cover it with the remaining mixture.
Cook for about 35 minutes in a preheated fan oven at 180°C, then take them out of the oven and let them cool slightly before turning them out of the mold by gently turning them upside down onto a plate.
While the flans are cooking, prepare the fondue: combine the two cheeses, pepper, nutmeg and cream in a saucepan and mix, then put on the heat and leave to heat for about 5 minutes, until the cheeses have melted well and the mixture has thickened slightly.
Arrange the flans on the serving plate and decorate with the fondue.
The purple cabbage flans are ready, all you have to do is add a little fresh pepper before serving them.
