Veggie feast IV – Cabbage

Cabbage main (serves 2)

Cabbage

No picture of this dish, sorry! I’ll add next time.

  • 300g large cabbage leaves (whichever type you prefer)
  • 4 veggie sausages
  • salt & pepper

For the sauce:

  • 230g onions
  • 3 garlic cloves
  • 33cl beer (lager)
  • 1 small cup white wine
  • 1 small cup brandy or Port wine
  • 20g cornflour (or corn starch)
  • 1 cube beef stock
  • 1dl semi-skimmed milk
  • 2 tbsp tomato passata
  • 4 bay leaves
  • Ketchup
  • Salt
  • Cayenne pepper
  • 1 tbsp flora

Preparation
Ok, so you start by slightly steaming the cabbage leaves (to get them soft) and you wrap the 4 veggie sausages, separately, on the leaves. It should be about 2 leaves per sausage. Keep them tight/closed by applying a toothpick. Add some salt and pepper in the veggie sausages directly, before wrapping.

Then you prepare the sauce on the hob, separately, which you will be pouring onto the wrapped sausages inside a deep oven dish. The sauce is inspired by the Portuguese ‘francesinha’ sauce, which is not to everyone’s liking. It’s heavily based on alcoholic drinks, and may get bitter if you don’t put enough ketchup. It’s good to keep tasting it, as you cook. So, first chop the onion and the garlic, add the bay leaves and let it golden in Flora, in low to medium heat. Add the beer, white wine, beef Knorr cube, salt and cayenne pepper, and let it boil for about 5-10min. We need it to slightly evaporate and get the flavours concentrated, but you can’t let it evaporate too much. Add the brandy and the tomato passata half way through. In a small bowl, prepare the cornflour by dissolving it in the 1dl milk. Add this liquid onto the pot and let the sauce thicken. Finally, add a bit of ketchup (perhaps about 2 tbsp, only enough to remove the bitterness). Put the sauce in a blender (don’t forget to remove the bay leaves!) and blend it all finely. Pour the sauce onto the veggie sausages wrapped in cabbage leaves, and bake in the oven (220C), covered with foil most of the time, until the sausages and leaves are cooked. This should take about 30-40min. Please note that the oven dish needs to be deep enough for leaves to be immersed in the sauce, any leaves left outside will get very dry.

Cabbage side (serves 2)

  • 500g cabbage (kale or plain)
  • 200g spinach
  • 150g parsnip
  • 3 cloves of garlic
  • 1 tsp olive oil
  • pinch of nutmeg
  • salt & pepper

Preparation
Peel and cut the parsnip in small cubes (1cm), and boil in salted water until tender. Boil the cabbage in a separate large pot of salted water, until very tender. When this is cooked, drain well and cut in smaller pieces until it’s a sort of mash. Chop the garlic in small pieces and season them in a large frying pan with the olive oil. Add the cabbage, salt & pepper to taste, and a pinch of nutmeg. Add the spinach leaves closer to the end, as they need very little time to cook. Once the water from the cabbage as totally evaporated, remove from the heat, mix in with the small parsnip cubes and serve in a bowl. Hail Yo Goh Veggie.

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