Fried Cabbage With Some Meat And Stuff
From elgourmand 13 years ago
- 30 to make
- Serves 4
Got home from work and needed dinner for two or three; maybe four. What? We have all been there. Based on fridge contents, this is what happened. When I started this it was meant to be nutritious and reasonably tasty fuel. Read more What I got was something I’ll do again. Keep in mind that this is serendipitous jazz, not rocket science; do tweak & tinker. Yo Keni, here you go for venison; I would love this with pulled venison or pork. As I wasn’t “creating” I didn’t bother to take any pics; sorry. Also sorry if the directions are a bit spotty. I very seldom actually measure anything when I cook. Truth be told, it’s a lot harder writing a recipe like this than making it. See less
Ingredients
- • 1lb (500g) meat or fowl or such like. I used ordinary lean mince meat. shopping list
- • 1 Tbs olive oil. You don’t need this if your meat is fatty. The mince I used was very lean. shopping list
- • 1 small head of cabbage, read would be nice but didn’t have any, sliced thin. shopping list
- • ¼ cup of Portagee sausage, chopped. Could sub smoked bacon, etc. shopping list
- • 1 tsp Worstashire sauce, optional but neat. shopping list
- • 2 medium or 1 large onion, chopped. shopping list
- • 1 large clove of garlic, chopped fine, ± to taste. shopping list
- • 1 Tbs oil from the smoked bell pepper jar. Can sub a very small bell pepper, chopped. shopping list
- • 2 fresh mushrooms, sliced thin. shopping list
- • 1 tsp basil. shopping list
- • ½ - 1 tsp prepared Dijon mustard, optional but a nice tang. shopping list
- • 1 tsp paprika shopping list
- • 1 tsp dried oregano shopping list
- • ½ tsp cumin. shopping list
- • 1 Tbs oyster sauce, to taste, not all oyster sauce is created equal. shopping list
- • 1 Tbs flour shopping list
- • 6 Tbs water shopping list
How to make it
- 1. Prep your onions, garlic, and bell pepper (if not using pepper oil).
- 2. Heat up a good sized skillet, add olive & pepper oil.
- 3. When these get hot add the meat, onion, garlic & Portagee sausage.
- 4. Cook a few minutes and add the Worstashire, Basil, paprika, oregano, cumin, mustard & oyster sauce.
- 5. Cook this lot until meat is done but not crisp.
- 6. While the above is cooking prep your cabbage & mushrooms and mix the flower & water.
- 7. When the meat is just barely done add the cabbage & fold into the other stuff.
- 8. Cook & fold, cook & fold & cook & fold. I covered this for a few minutes to steam the cabbage and hurry things along.
- 9. A couple minutes before this is done add the mushrooms.
- 10. Add the flour & water slowly while folding the lot. I didn’t make a gravy here, just a little glue to bind all the ingredients together. The 6 Tbs of water worked for me but you may have to adjust.
- I served this over a simple chicken broth rice pilaf but I wanted mashed spuds; didn’t have the spuds. Whatever suits.
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