A childhood recipe that you can easily make from leftovers in a jiffy: (a typical "throw together and forget" menu when you are in a hurry):
1 white cabbage
some vegetable stock
2 - 3 fried meatballs or hamburgers from the fridge (or the according amount of minced meat)
sliced ham or breakfast rashers
1 cup of crème fraîche or sour cream
pepper, nutmeg
Remove stem and outer leaves from cabbage and dice (about 1 inch)
Pre-cook in veggy stock for 10 mins (4 mins in pressure cooker, saves you from that cabbage smell)
Meanwhile put meatballs in food processor and chop for 5 - 6 pulses until grainy
(or fry the minced meat until grey)
Slice ham if necessary
Spread cabbage bits thinly in an casserole dish, cover with some meat grains. Repeat layering like this.
Sprinkle well with some ground black pepper and a pinch of nutmeg.
Mix the crème fraîche with some of the veggy stock to make it thinner (about 1 : 0.5) and pour over cabbage layers. Use a spatula to spread evenly.
Cover with ham and bake for 15 - 20 min until browning.
DIfficulty: None. Prep time 5 - 10 min, total time 30 min.
1 white cabbage
some vegetable stock
2 - 3 fried meatballs or hamburgers from the fridge (or the according amount of minced meat)
sliced ham or breakfast rashers
1 cup of crème fraîche or sour cream
pepper, nutmeg
Remove stem and outer leaves from cabbage and dice (about 1 inch)
Pre-cook in veggy stock for 10 mins (4 mins in pressure cooker, saves you from that cabbage smell)
Meanwhile put meatballs in food processor and chop for 5 - 6 pulses until grainy
(or fry the minced meat until grey)
Slice ham if necessary
Spread cabbage bits thinly in an casserole dish, cover with some meat grains. Repeat layering like this.
Sprinkle well with some ground black pepper and a pinch of nutmeg.
Mix the crème fraîche with some of the veggy stock to make it thinner (about 1 : 0.5) and pour over cabbage layers. Use a spatula to spread evenly.
Cover with ham and bake for 15 - 20 min until browning.
DIfficulty: None. Prep time 5 - 10 min, total time 30 min.
