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Cabbage
Pudding with Tomato Sauce
Veg HT
ACC Argentine
45mins Argentine Name: Budin De
Pepollo Serves
4 Hot
Vegetarian Vegetables
Accompaniment Argentina
Sth America South
American Ingredients
25g/1oz
Fresh Breadcrumbs 240ml/8fl.oz.
Milk 1
medium Savoy Cabbage, shredded 1
Onion, chopped 1
tbsp Butter Salt
and Black Pepper 2
Eggs, beaten 50g/2oz
freshly grated Parmesan Cheese 1/4
teasp freshly grated Nutmeg
For the Tomato Sauce 2
tbsp Olive Oil 400g/14oz
tinned chopped Tomatoes 2
teasp Ground Cinnamon 1
tbsp freshly chopped Parsley 1
tbsp Red Wine Vinegar A
dash Hot Pepper Sauce Salt
and Black Pepper Instructions 1.
Preheat the oven to 200C, 400F, Gas Mark 6
and place the breadcrumbs in a mixing bowl, add the milk and leave to
soak. 2.
Meanwhile, and place the cabbage in a large saucepan, add a small amount of
boiling salted water cover and cook for 5 minutes. 3.
Meanwhile, heat the butter in a frying pan, add the onion and sauté until
golden. 4.
Drain the cabbage and place in a large mixing bowl together with the onion,
salt, pepper, eggs, soaked breadcrumbs, Parmesan cheese, and nutmeg to the
cabbage and mix well. 5.
Transfer the mixture to a shallow baking dish and bake for 20 minutes or until
the custard is set. Remove from oven. 6.
Meanwhile, make the tomato sauce by heating the oil in a saucepan until very
hot. Add the tomatoes, cover the pan immediately cook for a few minutes until
the oil is no longer spitting. 7.
Add the cinnamon, parsley, vinegar, hot pepper sauce, salt and pepper partially
cover and simmer over low heat for 10 minutes. Keep warm. 8.
Serve the cabbage pudding very hot with the tomato sauce poured over the top.
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