I often share a recipe with you on a Saturday. Because that’s the day I often try out something new. Today is no exception…though I have NO intention of making this one! 😉
As you may already know (or have read…), I looooove cookbooks. You can see a list of my favourite cookbooks in an earlier post here.
I picked up this little treasure of a book in 2001. The Danish title is Bedste LIVretter (Favourite Recipes) and the ‘authors’ are a group of pensioners from Viborg (my DH’s hometown) which is over in the mainland of Jutland (we live in Copenhagen, on the island of Zeeland).
The pensioners share stories of what they ate when growing up (both good and bad) and there are, of course, lots of recipes. One of them particularly caught my attention and, from time to time, I ask DH to read it aloud (he’s great at that) so we both can have a really good belly laugh. Sadly there is no ‘story’ about this particular dish…just the recipe.
Try making this at your peril. I won’t! 😉
TOPPINGTON
(here’s my translation from the original Danish recipe)
Place cooked (or half-cooked) cabbage in a well-greased ovenproof dish.
Top with 500g ‘meatball’ meat, then a portion of leftover ricepudding [!] which has been mixed with egg, salt and pepper. Sprinkle over breadcrumbs and dot with butter.
Bake in the oven for 45 minutes at 200c until the top is golden.
Serve with a butter sauce and, if liked, a salad.
Can also be made with brussel sprouts or cauliflower, but white cabbage is best. [I’ll take their word for it…]
Happy Saturday and bon appétit! 🙂