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Cabbage Pudding with Tomato Sauce




Source of Recipe


the web


Recipe Introduction


Argentina


List of Ingredients




25g/1oz Fresh Breadcrumbs

240ml/8fl.oz. Milk

1 medium Savoy Cabbage, shredded

1 Onion, chopped

1 tbsp Butter

Salt and Black Pepper

2 Eggs, beaten

50g/2oz freshly grated Parmesan Cheese

1/4 teasp freshly grated Nutmeg

For the Tomato Sauce

2 tbsp Olive Oil

400g/14oz tinned chopped Tomatoes

2 teasp Ground Cinnamon

1 tbsp freshly chopped Parsley

1 tbsp Red Wine Vinegar

A dash Hot Pepper Sauce

Salt and Black Pepper

Recipe



1. Preheat the oven to 200C, 400F, Gas Mark 6 and place the breadcrumbs in a mixing bowl, add the milk and leave to soak.



2. Meanwhile, and place the cabbage in a large saucepan, add a small amount of boiling salted water cover and cook for 5 minutes.



3. Meanwhile, heat the butter in a frying pan, add the onion and sauté until golden.



4. Drain the cabbage and place in a large mixing bowl together with the onion, salt, pepper, eggs, soaked breadcrumbs, Parmesan cheese, and nutmeg to the cabbage and mix well.



5. Transfer the mixture to a shallow baking dish and bake for 20 minutes or until the custard is set. Remove from oven.



6. Meanwhile, make the tomato sauce by heating the oil in a saucepan until very hot. Add the tomatoes, cover the pan immediately cook for a few minutes until the oil is no longer spitting.



7. Add the cinnamon, parsley, vinegar, hot pepper sauce, salt and pepper partially cover and simmer over low heat for 10 minutes. Keep warm.



8. Serve the cabbage pudding very hot with the tomato sauce poured over the top.


Serves 4/