Cabbage Casserole: And what does winter cold bring to mind? Cabbages, the classic winter vegetables. Here's a recipe for left-over cabbage and leftover boiled meat from a treatise on dealing with leftovers published by Olindo Guerrini a little more than a century ago. A perfect way to use leftovers that will also work well with roasts.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- Leftover boiled cabbage leaves
- Leftover boiled or roasted beef or poultry
- Eggs, lightly beaten
- Unsalted butter, melted
- Freshly grated Parmigiano
- Breadcrumbs
Preparation:
If you happen to have a leftover boiled cabbage, or even several large leaves in good condition, use some of them to line the bottom of a well-buttered oven-proof dish. Dust the cabbage well with freshly grated Parmigiano, followed by a beaten egg or two, and then minced boiled meat (in the days before bullion, boiled meat was very common in Italian households, and there were many recipes to use it up; you can also use leftover roasted meat here).
Dribble some melted butter over all, season lightly with salt and pepper, and repeat with as many layers as you have cabbage and meat, dusting the top layer with bread crumbs and dotting it with butter curls. Heat the dish through in the oven (about 360 F, or 180 C) until the top has browned, and serve it.
Remember, if you also happen to have some leftover liver, it will go just fine with the boiled meat.
A wine? A light, zesty red, along the lines of a Sangiovese di Romagna or a Chianti D'Annata.
Dribble some melted butter over all, season lightly with salt and pepper, and repeat with as many layers as you have cabbage and meat, dusting the top layer with bread crumbs and dotting it with butter curls. Heat the dish through in the oven (about 360 F, or 180 C) until the top has browned, and serve it.
Remember, if you also happen to have some leftover liver, it will go just fine with the boiled meat.
A wine? A light, zesty red, along the lines of a Sangiovese di Romagna or a Chianti D'Annata.
