Cost per serving $1.41 view details
- 4 slc Bacon, dry (or possibly equivalent of salt pork)
- 1/4 lb Prosciutto or possibly other ham, diced
- 1 med Onion, diced
- 2 x Carrots, sliced thin
- 1/2 tsp Crushed rosemary
- 1/4 tsp Tarragon
- 2 x Bay leaves Salt & pepper
- 1 lrg Head of cabbage, quartered
- 3 x Chukars, dressed, each stuffed with a small onion stuck with a clove, and then trussed
- 1 c. Game bird or possibly chicken stock
- 1/2 c. White wine
- "Game birds have been cooked with cabbage for a very long time... this dish is a composite from an eighteenth century recipe.. It is recommended for an old rooster whose tenderness may be suspect."
- In the casserole you expect to use, try out (render) the bacon till you accumulate some fat, then add in the prosciutto and cook till both begin to brown.
- Add in the onion and carrots and cook 2 to 3 min, then add in the herbs and the salt and pepper.
- In a kettleful of boiling, salted water blanch the cabbage sections for 5 min. Drain and dismantle one quarter to make a bed of its leaves on top of the vegetables, herbs, etc.
- Lay in the trussed birds, fit in the remaining three cabbage sections, and pour in the stock and the wine.
- Bring to the boil, then simmer, covered, for 1 to 1-1/2 hrs.
- Note: You can add in livers to this dish: saute/fry 4 to 5 chicken livers with the onion and carrots, then when the livers have lost their pinkness, smash and stir them into the bacon, ham, and vegetables before you lay in the cabbage leaves.
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|Amount Per Serving||%DV|
|Serving Size 191g|
|Recipe makes 4 servings|
|Calories from Fat 128||61%|
|Total Fat 14.24g||18%|
|Saturated Fat 4.74g||19%|
|Trans Fat 0.0g|
|Total Carbs 6.43g||2%|
|Dietary Fiber 1.6g||5%|