Wednesday, November 6, 2013

Baked Cabbage.

Well, we are in November now in Greece and the weather is getting chilly although we are still going around with short sleeved shirts and no jumpers. I am proposing today something "homely" which came out very pleasant even if it was not made according to Sharon Ryan's Irish recipe. I only had half of the ingredients so I improvised the other half! The original recipe is called Baked Cabbage with Bacon. But since I am trying to avoid bacon, (I didn't have any anyway) here what I did.....

Serves 4 as a main dish.
  • 1 Kg white cabbage finely sliced with a mandolin.
  • 300 gr calf's liver cubed.
  • 3 Tbsp extra virgin olive oil.
  • ¼ cup very good Greek sweet dessert wine  "Samos".
  • ½ medium onion finely sliced. 
  • ¾ cup boiling water.
  • ½ cup chopped fresh onions (including the green part).
  • ½ cup parsley finely chopped.
  • 2 cups ready croutons.

  • Preheat your oven to 190 degrees C (375 degrees F).
  • In a large pot sauté the liver until browned on all sides.
  • Add the wine, stir.
  • Add the sliced cabbage slowly while stirring until each batch is wilted.
  • Add finely sliced onion keep stirring.
  • Sauté everything for about 5 minutes, add the ¾ cup boiling water, cover and simmer at low heat for about 10 minutes.
  • Uncover and let all the liquid evaporate over medium heat stirring every once in a while.
  • Add the finely chopped parsley and the chopped fresh onions, and mix well.
  • Transfer to an oven proof porcelain pie dish 13 inches in diameter. Level.
  • Bake until hot all through about 10 minutes.
Tip: Two minutes before taking out from oven, add croutons (so they don't burn). Return to oven for the time left.

Serve and enjoy on a cold day.
Bon Appétit,
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