1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 onions, thinly sliced
2 carrots, sliced
2 mature partridges
1 medium Savoy cabbage, quartered
4 oz (100 g) streaky bacon in one piece
salt and pepper
pinch of dried thyme
1 1/4 cup (1/2 pint) 300 ml stock
8 oz (225 g) pork sausages
chopped parsley to garnish
2 onions, thinly sliced
2 carrots, sliced
2 mature partridges
1 medium Savoy cabbage, quartered
4 oz (100 g) streaky bacon in one piece
salt and pepper
pinch of dried thyme
1 1/4 cup (1/2 pint) 300 ml stock
8 oz (225 g) pork sausages
chopped parsley to garnish
method
1. Melt the butter in a frying pan and brown the onions, carrots and partridges.
2. Meanwhile, cook the cabbage and bacon in boiling water for 6 minutes. Drain well.
3. Remove the rind from the bacon, then cut the bacon and cabbage into smaller pieces.
4. Put half the cabbage in a casserole, add a little salt and pepper and put the partridges, bacon and vegetables on top. Season again, adding the thyme too.
5. Pour in the stock and cover with the rest of the cabbage. Cover tightly and cook in a cool oven 150°C (300°F) Gas Mark 2 for 2 hours.
6. About 45 minutes before the casserole is ready, grill the sausages until they are browned on all sides.
7. Add them to the casserole for the last 30 minutes of cooking.
8. To serve, pile the cabbage in the centre of a warmed serving dish.
9. Put the partridges on top and surround with the bacon, vegetables and sausages. Garnish with parsley.
2. Meanwhile, cook the cabbage and bacon in boiling water for 6 minutes. Drain well.
3. Remove the rind from the bacon, then cut the bacon and cabbage into smaller pieces.
4. Put half the cabbage in a casserole, add a little salt and pepper and put the partridges, bacon and vegetables on top. Season again, adding the thyme too.
5. Pour in the stock and cover with the rest of the cabbage. Cover tightly and cook in a cool oven 150°C (300°F) Gas Mark 2 for 2 hours.
6. About 45 minutes before the casserole is ready, grill the sausages until they are browned on all sides.
7. Add them to the casserole for the last 30 minutes of cooking.
8. To serve, pile the cabbage in the centre of a warmed serving dish.
9. Put the partridges on top and surround with the bacon, vegetables and sausages. Garnish with parsley.
rate this recipe
8.7
out of 10
4 users have helped to rate this recipe.
|
2 comments
| ||||||
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
