Local products11 August 2019

Pudding with meat, cabbage and sausage - a traditional, tasty and juicy recipe, like at home

A plate that reminds me of childhood, it was in the culinary tradition of the house, especially in autumn, when we were preparing the cabbage for sauerkraut, and in the lard jar you could still find a few of the sausages carefully prepared during winter

Pudding with meat, cabbage and sausage - a traditional, tasty and juicy recipe

Pudding with meat, cabbage and sausage - a traditional, tasty and juicy recipe

My mother made this plate with fresh autumn cabbage, and in winter she used sauerkraut. In both versions, she used pork lard and, besides meat, she also used to add e few home-made sausages. If you want, the lard can be replaced by oil, and the home-made sausages with commercial sausages (taste will not be the same but it will be good).  

Required Ingredients: 300 grams minced meat (preferably pork); 1 onion; 1 tablespoon of lard; 1 cabbage; 5 large potatoes; 4 eggs; 200 grams of sausages; 4 tablespoons of cream; 4-5 tablespoons of broth / tomato juice; salt, pepper, paprika.  

Preparing method: Put the lard in a big pan, let it heat, add the minced onion, fry it until it becomes glassy, ​​add the paprika and stir. Then fry the minced meat together with the onion and let it cool. Add the salt, pepper, broth and a beaten egg and mix thoroughly until all ingredients are incorporated. The cabbage is sliced ​​and fried, too, in lard. Pealed potatoes are boiled in salt water and after they have boiled, pass them well, as for puree.

Cut the sausages in small pieces, and if they are raw they should be a little bit fried in hot lard.  In a deeper tray, place a layer of tanned cabbage, a layerof meat composition, a layerof fried potatoes, a layerof sausages, and a lastlayer of cabbage. Mix the remaining 3 eggs with cream and tomato juice (or diluted broth) and pour over the cabbage.

Bake for about 15-20 minutes. Serve hot and add sour cream. It is a very tasty and very consistent food.  

Enjoy it!

Elena Radu




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