Argentinian Peasant Foods

Cabbage Pudding with Tomato Sauce

• Cabbage Pudding with Tomato Sauce   Serves 4           45mins 

• 1 oz Fresh Breadcrumbs
• 8 fl.oz.  Milk
• 1 medium Savoy Cabbage, shredded
• 1  Onion, chopped
• 1 tbsp  Butter
• Salt and Black Pepper
• 2 Eggs, beaten
• 2 oz freshly grated  Parmesan Cheese
• 1/4 teasp freshly grated Nutmeg
• For the Tomato Sauce
• 2  tbsp Olive Oil
• 14oz tinned chopped Tomatoes
• 2 teasp Ground Cinnamon
• 1 tbsp freshly chopped Parsley
• 1 tbsp Red Wine Vinegar
• A dash Hot Pepper Sauce
• Salt and Black Pepper
• 1. Preheat the oven to 400F  and place the breadcrumbs in a mixing bowl, add the milk and leave to soak. 
• 2. Meanwhile, and place the cabbage in a large saucepan, add a small amount of boiling salted water cover and cook for 5 minutes. 
• 3. Meanwhile, heat the butter in a fry pan, add the onion and sauté until golden. 
• 4. Drain the cabbage and place in a large mixing bowl together with the onion, salt, pepper, eggs, soaked breadcrumbs, Parmesan cheese, and nutmeg to the cabbage and mix well. 
• 5. Transfer the mixture to a shallow baking dish and bake for 20 minutes or until the custard is set. Remove from oven. 
• 6. Meanwhile, make the tomato sauce by heating the oil in a saucepan until very hot. Add the tomatoes, cover the pan immediately cook for a few minutes until the oil is no longer spitting.
• 7. Add the cinnamon, parsley, vinegar, hot pepper sauce, salt and pepper partially cover and simmer over low heat for 10 minutes. Keep warm. 
• 8. Serve the cabbage pudding very hot with the tomato sauce poured over the top.