I can ignore it no longer. Christmas is over, New Year’s Eve has passed and it has snowed. More than once.
Winter is here and I am not happy about it. I don’t have much tolerance for the cold, detest the short, sunless days and fear falling on some hidden ice and breaking something.
So I am hibernating, coming out into the world only when absolutely necessary. Like when I run out of cream for my coffee or red wine… you know, the basic necessities of life. This recipe is super, as it requires a minimum of ingredients so does not exhaust my pantry and produces a surprisingly tasty dish. Plus, eating cabbage is reported to have cancer preventive properties and the ability to lower your cholesterol. All good reasons to give this dish a try.
Here’s how it went.
Got a cabbage.
Sliced it in half, chopped it, then cooked it.
Now the assembly. First a layer of cabbage.
Then a layer of sausage.
The last layer of cabbage with salt and pepper on top. My dish ended up with less layers that the recipe predicted as my cabbage was smaller that what was called for in the recipe.
Covered, cooked and served. With oven roasted potatoes.
The original recipe is here:
I’ve converted the amounts to North American measures.
Stuffed Cabbage – Troô style
Serves 4 – 6
This is the simplest and best of all stuffed cabbage recipes – with good-quality sausages, it’s divine.
4 – 5 pounds Savoy, white or green cabbage, thickly shredded
2 oz. butter
1.5 – 2 pounds fabulous butchers sausages, or Duchy Originals, skinned
Preheat the oven to 300°F. Cook the cabbage in boiling salted water for 4 minutes or so, then drain and run under the cold tap. Drain again thoroughly. Butter a deepish oven-proof dish (about 3 litre) generously with half the butter. Cover the base with a third of the cabbage. Season well.
Arrange half the sausage over the cabbage, flattening it out a bit with your fingers so that it covers it reasonably well, pressing down as you go. Repeat these layers, and then finish with a final layer of cabbage. Season again with salt and pepper, then dot with the remaining butter. Cover tightly and bake for 2-1⁄2 hours, until the cabbage is as tender as butter.