Bacon And Cabbage Loaf Recipes

Steps:

• Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
• Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
• Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
• Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

Steps:

• Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Steps:

• In a small skillet, saute onion and garlic in oil for 4-5 minutes or until tender., Meanwhile, in a large bowl, combine the milk, eggs, Worcestershire sauce, Dijon, pepper sauce, saltine, parsley and seasonings; stir in onion mixture. Crumble meats over mixture and mix well. With wet hands, shape into a loaf and place in a greased foil-lined 13-in.x 9-in. baking dish., In a small saucepan, combine the sauce ingredients; cook and stir until the sugar is dissolved and sauce has thickened. Spoon some sauce over loaf; place bacon over top., Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a thermometer reads 160°.

Steps:

• 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.

Steps:

• Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
• Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
• Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.