Jersey Cabbage Loaf Du Pain Sus Eune Fielle De Chour Recipes

JERSEY CABBAGE LOAF (DU PAIN SUS EUNE FIELLE DE CHOUR)

Steps:

• Sieve the flour into a warmed mixing bowl. Cream the yeast and sugar in a small basin and add a quarter of the liquid. Make a well in the centre of the flour and add the yeast. Sprinkle over a little flour, cover with a cloth and leave in a warm place until the yeast ferments. Then add the remainder of the liquid, margarine and salt and knead into a smooth dough. Return to the basin, cover with a cloth and leave in a warm place until it has doubled in size. Remove from the bowl and give a further kneading. Then mould into a large round loaf, cover with a cloth and leave in a warm place to "prove" until doubled in size. Finally, wrap the loaf in the large cabbage leaves which have been lightly greased on the inside, tie lightly, and bake in a hot oven, gas mark 6, 200° C (400° F) for approximately 15 minutes.
• Cooking time includes approx time for risings.

BACON AND CABBAGE LOAF

Steps:

• Pre-heat the oven to a moderately hot temperature.
• Lightly grease a loaf pan.
• Heat the butter in a sauté pan (preferably non-stick) and sauté the diced capsicum, bacon, onions and garlic until the capsicum and onions are just beginning to soften.
• Add the potato and cabbage and, while stirring, sauté the mixture for about 5 minutes or until the cabbage has softened.
• Transfer the mixture to a mixing bowl to help it to cool.
• Add the herbs: the marjoram, thyme and parsley.
• Once the mixture has cooled, stir in the flour, the lightly beaten eggs and the grated parmesan.
• Stir until all the ingredients are well combined.
• Press the mixture into the lightly greased loaf pan.
• Bake in a moderately hot oven for about 40 minutes or until firm.
• Serve with salad and tzaziki, your favourite sauce or salsa or with my warm cucumber sauce, recipe #118672 for Salmon Loaf and Cucumber Sauce.
• Chef's Note: Because the sizes of potatoes and onions vary, because undoubtedly I've often used more than strictly "3 cups" of cabbage, and because sometimes I've certainly used more parmesan, the final quantity of the mixture has varied. And really exact proportions are not crucial with a recipe like this. So if you have more mixture than will fit into your loaf pan, butter an appropriately-sized small casserole dish for the spillover amount. Keep an eye on the dish with the smaller quantity in it: it will probably need to come out of the oven well before the loaf pan.