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| Home -> [Beef, Cabbage, Casseroles, Puddings & Custards, Vegetables] -> [Meat and cabbage pudding Recipe] |
Meat and cabbage pudding
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Beef, Cabbage, Casseroles, Puddings & Custards, Vegetables |
Rating: |
0 |
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Ingredients:
| 5
| cup | Cabbage -- finely shredded | | 1
| small | Onion -- chopped | | 2
| | Eggs -- separated | | 2
| cup | Cooked corned beef -- | | | Chopped | | 1/2
| cup | Milk | | | Salt | | | Fresh ground pepper | | 1
| tsp | Fresh thyme -- chopped | | | OR ?teaspoon dried |
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Procedures:
| 1 | Cook the cabbage and the onion for 10 minutes in boiling water to cover. | | 2 | Drain. | | 3 | Beat the egg yolks with lthe milk and stir into the cabbage mixture. | | 4 | Stir in the meat and add a very little salt and pepper to taste. | | 5 | Whip the egg whites until they peak, and fold into the cabbage and meat mixture, adding the thyme. | | 6 | Butter a 1 ?quart casserole and turn the mixture into it. | | 7 | Bake for about 1 hour at 375 degrees. | | 8 | Dlr | | 9 | recipe by : the ll bean book of "new" new england cookery |
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