*sigh* I'm loosing my touch. (Warning: Hi-jacked by Em)

[vehve]

Oh yeah blame the dog. I remember hearing that one. Does it work while not at home?

Always worth a try...

 

[oldrooster]

Eeenie you've just obtained the age of majority and soon with all the rights privileges and responsibilities you will sometimes you where the age of the minority. But happy birthday anyway....

 

[vehve]

Pics please!!! and a recipe if it's not too much trouble!

Ok, here goes. Cooking and Carpentry with Felix, once again. This recipe will make about 9-10 lbs of meat and cabbage, so either have a lot of hungry people or an empty freezer ready. It keeps in the fridge for maybe 4-5 days, and usually tastes the best the day after making it.

Meat and Cabbage



About 1 kg (~2½ lbs) minced meat, I've got about 1 third pork and two thirds beef
340g (3/4 lbs) bacon
3 large or 5 medium onions
3 kg (6-7 lbs) cabbage
3 dl (a bit over a cup) cream
2 beef stock cubes
salt
pepper

and what I forgot from the picture:
a couple of eggs
Dijon mustard

Fry the chopped onions in a bit of oil (salt them in the beginning) on a mild heat until it's soft. Fry the bacon bits (bacon is easy to cut into small pieces with a scissor), and the minced meat. Season the meat with the stock cubes, mustard, salt and pepper. Cut the cabbage into thin strips, to make things easier you might want to throw the strips in a deep pan with a lid on and some water for a while to soften them up. Combine everything in some oven safe pans, and put into the oven, about 175C (350F). You can add a cup of water or two, and turn the cabbage and meat around every once in a while. After about an hour in the oven, stir the cream and eggs together, and pour into the pan(s). Half an hour more, and it should be ready to eat.

Serve with boiled potatoes (optional) and crushed lingonberries or lingonberry jam.

I usually use two deep frying pans for the meat, and then I steam the cabbage in them with the lid on for a while before combining everything, it's easier to get everything to fit once the cabbage has softened a bit.


Here it is, going into the oven. I'll take another picture once it's done.

*Edit*

And here's the finished product:

The bacon, eggs and cream are optional. This has been a favorite dish of mine all of my life, but I didn't start adding those to it before maybe a year ago, after discussing the dish with my better half's grandmother, who makes those additions. I thought they improved the dish, so I started using them too. But it's very tasty (and cheaper) without them too.

 

[chickwhispers]

Thank you!!! Looks yummy! And I can almost taste it.

 

[vehve]

It was tasty, I made it a bit drier than usual, so it had kept all of the taste in it.

 

[EmtheFishLady]

Do remember that if you don't get 5 hours in a row, a minimum of twice a week...... You will go completely insane.

How would anyone know the difference?

 

[Alaskan]

Do remember that if you don't get 5 hours in a row, a minimum of twice a week...... You will go completely insane.

[COLOR=008080]How would anyone know the difference? [/COLOR]

Nah, there is a difference, a scary difference.

 

[Bunnylady]

Ummmm, you are still constructing intelligible, coherent sentences (unlike some around here

); if that were to stop, people might notice.

 

[sourland]

How would anyone know the difference?

We can tell - experience is the best teacher.

 

[EmtheFishLady]

Well, I'm now on the rampage...the financial counselor just came in while I was gone to the bathroom to discuss the bill. *I* put that I was the responsible party for payment. She should have never even spoken to my mom. I came back in to my mother in tears because of a **** bill.

There's a certain financial counselor that's about to have a very, very bad day.


As far as the insanity, I was well on my way before all this.

I am hanging in there. My White Knight has sure been a big help, and I have found I have some absolutely amazing friends.