To prepare this delicious cabbage pudding, we will start by cleaning and chopping the cabbage. We begin by removing the outer leaves, which may be damaged or dry, and then we slice it thinly. Once chopped, we put the cabbage in a large bowl and add a pinch of salt, which will help soften it. In a large pot, we heat a little oil, then add the chopped cabbage, stirring constantly to coat it evenly with oil. After the cabbage starts to sauté, we add 1/2 cup of water, cover the pot with a lid, and let it steam over moderate heat. It is important to stir occasionally to ensure it does not stick to the bottom of the pot. When the cabbage becomes soft and juicy, we add the tomato broth, mixing well to integrate it into the composition. We let it reduce over heat until the sauce becomes thicker. Finally, we season the cabbage to taste with thyme, marjoram, or pepper, depending on personal preferences. After we finish with the cabbage, we let it cool.
In the meantime, we take care of the eggs. Separate the egg whites from the yolks, being careful not to leave any yolk in the whites, as this could prevent them from foaming. Beat the egg whites with a mixer until they become a firm, glossy foam. Then, gradually add the yolks, continuing to mix to incorporate them well. After the cabbage has completely cooled, we add it to the egg mixture, gently stirring so as not to break the foam.
We prepare a baking dish, greasing it with butter or lard, then lining it with breadcrumbs to prevent sticking. We start layering the mixture: a layer of cabbage, followed by slices of sausage, and repeat the process until we finish the ingredients. Make sure the last layer is cabbage. We bake the pudding in a preheated oven at 180 degrees Celsius for about 20 minutes, until it is lightly browned on top. After the baking time has elapsed, we take the dish out of the oven and use a knife to loosen the edges of the pudding from the pot, making it easier to turn it out.
We let the pudding cool slightly and, carefully, turn it out onto a platter. We cut it into thick slices and serve it warm, alongside a portion of steaming polenta and fresh chili pepper, for a perfect contrast of flavors. This combination will bring a splash of joy to every meal, turning it into a memorable culinary experience.
In the meantime, we take care of the eggs. Separate the egg whites from the yolks, being careful not to leave any yolk in the whites, as this could prevent them from foaming. Beat the egg whites with a mixer until they become a firm, glossy foam. Then, gradually add the yolks, continuing to mix to incorporate them well. After the cabbage has completely cooled, we add it to the egg mixture, gently stirring so as not to break the foam.
We prepare a baking dish, greasing it with butter or lard, then lining it with breadcrumbs to prevent sticking. We start layering the mixture: a layer of cabbage, followed by slices of sausage, and repeat the process until we finish the ingredients. Make sure the last layer is cabbage. We bake the pudding in a preheated oven at 180 degrees Celsius for about 20 minutes, until it is lightly browned on top. After the baking time has elapsed, we take the dish out of the oven and use a knife to loosen the edges of the pudding from the pot, making it easier to turn it out.
We let the pudding cool slightly and, carefully, turn it out onto a platter. We cut it into thick slices and serve it warm, alongside a portion of steaming polenta and fresh chili pepper, for a perfect contrast of flavors. This combination will bring a splash of joy to every meal, turning it into a memorable culinary experience.
Ingredients
-1 sweet cabbage -400 g sausages -2 tablespoons broth -3 eggs -1 tablespoon butter or lard -2 tablespoons breadcrumbs for lining the tray -salt, pepper, or other spices, chives, marjoram to taste