[CH] Chile Cabbage strata
Doug Irvine (dougandmarie@home.com)
Thu, 15 Mar 2001 09:36:57 -0800
Seeing as I have not posted a recipe for some time, I thought Chile
Heads might like this one, did the night before last. Was going to do
cabbage rolls, made the meat & rice mixture
and changed my mind! An old guy's priviledge, so it turned into a Chile
Cabbage Casserole
1/2 cup long grain rice
1 medium onion, chopped fairly fine
1 cup of assorted green chile peppers, seeded and chopped,
Anaheim, serrano, jals
4 cloves of garlic, chopped fine
1 tbls hot Hungarian paprika
2-3 cups of chicken stock
2 tbls olive oil
Saute the garlic, onion & chiles, and I chopped up one hab, as well,, in
the olive oil, slowly until onion is transparent. Add one cup of the
stock, the rice and paprika....salt & freshly ground black pepper to
taste, and cook ten minutes, covered, turn heat off and set aside to
cool. Meanwhile take about ten large leaves off a Savoy cabbage, and
blanch them in boiling water.
12 ozs ground pork
1 egg
1 serrano pepper, seeded and chopped
salt & freshly ground pepper
Mix the egg, meat & serrano together until very well combined, and then
bkend this into the rice mixture, and combine this well. Take a 10"
X10" deep casserole dish, oil the bottom and sides, lay one large
cabbage leaf on bottom, and layer with the rice meat veggie mess to
about an inch. Layer another cabbage leaf over this, and continue
layering, so that you end up with meat, cabbage, meat, cabbage, until
the last layer is cabbage. Pour the last of the chicken stock over all,
cover and place in a 250 F oven for about 2-3 hours. The combination of
the chiles and the cabbage is absolutely superb...Enjoy, Doug in BC