Recipes/Cabbage pot

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

1. chop and fry the cabbage
2. chop and fry the onion[s]
3. fry and season the grounded meat (salt, lemon pepper, garlic according to your taste)
4. 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
5. 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). If not done, cook for another hour, etc.

Notes:

1. Red cabbage and onion results in grey-black stew.
2. 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.
3. Onion and cabbage amount should be similar post-fry, but in theory there's probably supposed to be way more cabage than onions here.
4. DON'T ADD PEPPER TO EVERY SEPARATE FRIED THING.