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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