Recipes/Cabbage pot
A fragment of the Garden of Remembering
Cabbage pot!
About half a cabbage, 3 onions, some mincemeat (season with garlic, salt, lemon pepper, etc) - fry everything, then layer, bake in thick oven-safe ceramic/clay/cast iron pot
- chop and fry the cabbage
- chop and fry the onion[s]
- fry and season the grounded meat (salt, lemon pepper, garlic according to your taste)
- put into the pot as layers: cabbage - onion - meat; you can also chop carrots there, too 5) you can also chop in a stock cube and sprinkle food cream on top
- put into oven at 220C for 60 min
Translation?
Ingredients
- about half a large cabbage, or however much has been sitting in the fridge for a month
- three-ish onions of similar colour to the cabbage (or however many of whatever kind looks the closest to expiry)
- some mincemeat, maybe a tube or so, or whatever you accidentally thawed for something else
- garlic (to taste, or however much you can bother mincing)
- salt
- lemon pepper (or ground pepper and some lemon zest, totally the same)
- peppercorns
- balsamic vinegar
Directions
Chop and fry the cabbage until softened or so. Add a splash of balsamic vinegar and some garlic when it's nearing doneness. Chop and fry the onions and some peppercorns until softened and partially caramelised. Add lemon pepper and/or red pepper flakes to taste whenever you remember. Salt to taste.
Mix mincemeat with more garlic as desired; fry up and brown a bit.
Layer cabbage, onion, and then meat in a thick ceramic/clay/cast iron pot. Optionally, add carrots, stock, and/or cream on top.
Cook in oven for an hour at 220C (425F).
Notes:
- Red cabbage and onion results in grey-black stew.
- When using an entire tube of sausage meat, AT LEAST a whole large cabbage is probably in order, as there should really be more veggies than meat in this.
- Onion and cabbage amount should be similar post-fry, but in theory there's probably supposed to be way more cabage than onions here.
- DON'T ADD PEPPER TO EVERY SEPARATE FRIED THING.
