Do flavors really matter more than freedom? Make this Cabbage casserole while enjoying the freedom it provides!
As I lately have some time, I was searching on the web last week. Trying to get fresh, intriguing ideas, inspiring dishes that I have never tested before, to surprise my loved ones with. Searching for quite some time yet couldn’t discover any interesting things. Just before I thought to give up on it, I ran across this tempting and simple dessert simply by chance. It looked so delightful on its photo, it required instant actions.
It was not difficult to imagine the way it’s made, how it tastes and just how much boyfriend is going to want it. Mind you, it is extremely simple to delight him when it comes to puddings. Yes, I’m a blessed one. Or maybe he is.Anyway, I got into the page: Suncakemom and used the comprehensive instuctions that were coupled with wonderful graphics of the task. It just makes life much easier. I could suppose it is a bit of a hassle to take photographs down the middle of cooking in the kitchen as you most often have sticky hands so I seriously appreciate the hard work she devote to build this blogpost and recipe easily implemented.
That being said I am empowered presenting my personal recipes in a similar way. Many thanks for the concept.
I was fine tuning the initial mixture to make it for the taste of my loved ones. I can tell you it had been a great outcome. They loved the flavor, the structure and loved having a treat like this in the midst of a hectic workweek. They basically requested more, a lot more. So next time I’m not going to commit the same mistake. I am likely to twin the quantity .
This Cabbage Casserole Recipe was first published on SunCakeMom.
Render the fat out of the bacon, pancetta or guanciale then on high heat saute onion, carrot and the celery stalks until the onion gets glassy / translucent look for about 5 minutes.
Add ground beef and cook it until it is browned for about 10 – 15 minutes.
Add the water or wine, diced or mashed tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for at least 1½ hours but know that its true nature shines through after 4 hours on the low heat, stirring occasionally.
Add tomato sauce about 20 minutes before the end and reduce its water content by at least a quarter.
Saute sliced or diced onion and salt on high heat until glassy/translucent look.
Add cabbage and saute until it collapses into about half of its original size and gets some golden brown color.
Empty the frying pan into a casserole dish.
Mix the sauce with the cabbage.
Add selection of grated cheese and mozzarella on top.
Set the broiler to maximum and put the cabbage casserole on the top shelf until the cheese melts and gets some golden brown spots, for about 10 – 15 minutes.