Recipe of the Day Categories:
Various Types of Cabbage in a Strainer
Buy at AllPosters.com
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Girl Working in a Rural Kitchen Garden
Buy at AllPosters.com
Gibert Bernards Cabbage LoafGourmet
Gourmet - One Year Subscription
1 cup pitted prunes
1 cup dry red wine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
A 2-pound cabbage
1 small onion, chopped
2 tablespoons chopped prosciutto or
1 tablespoon unsalted butter
1 pound lean pork, cubed
1 pound spinach or Swiss chard, washed,
trimmed and chopped coarse
1 1/2 cups chopped fresh parsley leaves
1 small onion, chopped coarse
1 stalk celery, chopped coarse
5 garlic cloves
1/2 cup flour
1 tablespoon Pernod
1 teaspoon salt
1/2 teaspoon pepper
4 large eggs
In a stainless steel or enameled saucepan simmer the prunes in the
wine with the cinnamon and nutmeg for 30 minutes. Transfer the prunes
with a slotted
spoon to a dish and reserve them.
Core the cabbage, peel off the leaves gently, and in a saucepan of
boiling water, blanch them for 8 minutes. Drain the cabbage leaves, pat them dry, and cut
out the stem sections. Line the bottom and sides of a well-buttered springform pan with
the leaves, letting some of them hang over the edge.
In a skillet cook 1 small onion, chopped, and the prosciutto or
Canadian bacon in the butter for 3 minutes, or until the onion is softened.
In a food processor fitted with a steel blade, grind together in
batches the pork, spinach or Swiss chard, parsley leaves, chopped onion, chopped celery,
and garlic cloves.
In a large bowl combine the pork mixture and the prosciutto mixture
stir in the flour, Pernod, salt and pepper. Add the eggs, 1 at a time, stir-
after each addition. Spoon one third of the pork mixture into the
cabbage-lined pan, cover
it with half of the reserved prunes, and top the
prunes with another third of the pork
mixture. Cover the pork with the remaining prunes and spread the remaining pork mixture on
the overhanging leaves over the filling to cover it completely and bake
mixture, covered lightly with foil, in a preheated 350-degree F. oven
1 hour 30 minutes. Let
the cabbage loaf cool in the pan on a rack for 1
hour. Remove the sides of the pan, invert
the loaf onto a serving plate
and blot up excess liquid.
In a small saucepan of boiling salted water, blanch enough turnip,
into julienne strips to measure 1/2 cup, for 2 minutes and drain it.
In a small saucepan of boiling salted water, blanch enough carrot
into julienne strips to measure 3/4 cup for 2 minutes and drain it.
Garnish the cabbage
loaf with turnip and carrot. Serves 8
Index - Main Dish Recipe Archives
Recipe Archives Index