Savoury Cabbage Pudding

Ingredients

• one or two small cabbages
• Butter
• breadcrumbs
• sausage meat
• salt
• pepper

Method

1. 1

   Wash, pick, and blanch the cabbages for 20 minutes.

2. 2

   Drain and press to extract all the water, then chop finely and season with salt and pepper.

3. 3

   Butter a charlotte mould, sprinkle with breadcrumbs.

4. 4

   Place a layer of cabbage, then a layer of sausage meat.

5. 5

   Fill the mould alternately with cabbage and farce, ensuring the last layer is cabbage.

6. 6

   Cover with bacon, and cook in the oven for about an hour in a closed stew-pan with enough water to reach a third of the mould.

7. 7

   When cooked, turn out onto a deep dish, sauce with hot Espagnole or Madere, and serve.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 26. The excerpt below is the record exactly as published.

Savoury Cabbage Pudding. Wash, pick, and blanch one or two small cabbages for 20 minutes. Drain and press so as to extract all the water, then chop finely and season to taste with salt and pepper. Butter a charlotte mould, and sprinkle with breadcrumbs. Place in the bottom a layer of cabbage, then a layer of sausage meat

Cook this with the app: pantry check, scaling, and the assistant.