Bacon and Cabbage Loaf

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat the oven to a moderately hot temperature.
  • Lightly grease a loaf pan.
  • Heat the butter in a sauté pan (preferably non-stick) and sauté the diced capsicum, bacon, onions and garlic until the capsicum and onions are just beginning to soften.
  • Add the potato and cabbage and, while stirring, sauté the mixture for about 5 minutes or until the cabbage has softened.
  • Transfer the mixture to a mixing bowl to help it to cool.
  • Add the herbs: the marjoram, thyme and parsley.
  • Once the mixture has cooled, stir in the flour, the lightly beaten eggs and the grated parmesan.
  • Stir until all the ingredients are well combined.
  • Press the mixture into the lightly greased loaf pan.
  • Bake in a moderately hot oven for about 40 minutes or until firm.
  • Serve with salad and tzaziki, your favourite sauce or salsa or with my warm cucumber sauce, recipe #118672 for Salmon Loaf and Cucumber Sauce.
  • Chef's Note: Because the sizes of potatoes and onions vary, because undoubtedly I've often used more than strictly "3 cups" of cabbage, and because sometimes I've certainly used more parmesan, the final quantity of the mixture has varied. And really exact proportions are not crucial with a recipe like this. So if you have more mixture than will fit into your loaf pan, butter an appropriately-sized small casserole dish for the spillover amount. Keep an eye on the dish with the smaller quantity in it: it will probably need to come out of the oven well before the loaf pan.
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