Place a casserole dish on a baking sheet. (This is in case it bubbles over in the oven.)
Put ground beef and ground pork in a large mixing bowl together. Set aside.
Take one quarter of the cabbage and shred it finely in the food processor.
Chop the remaining 3/4 cabbage coarsely, leaving about 1 inch square pieces and set aside in a large mixing bowl.
In a large pan bring 1 tablespoon butter to temperature over med-high heat and throw in the finely shredded cabbage along with the chopped onion.
Cook until the cabbage and onions are soft. 3 - 5 minutes salting as you go.
Once cooked, remove from heat and let cool a few minutes. (Let rest out of the pan in another mixing bowl if you have one handy.)
Preheat the oven to 400° F.
Add the now cool cooked cabbage and onions the bowl with the meat.
Bring 3 tablespoons butter to temperature over med-high heat and throw in the remaining cabbage. Cook until browned, salting as you go. (The cabbage may not all fit at once, go in stages if you have to.)
While the cabbage is cooking add the fish sauce, allspice, salt (≈ 1/2 Tsp) and pepper to the meat mixture.
Using your hands, gently combine the meat, shredded cabbage, onion, fish sauce, allspice, salt and pepper. (Don't overwork the meat or it will be tough.)
Spoon out half the cooked cabbage onto the bottom of the casserole dish.
Using your hands, spread out all of the meat mixture in the casserole dish on top of the cabbage. (You don't need to pack it.)
Top with the remaining cabbage.
Cook in the oven 40 - 45 minutes until the center of the meat has no pink.
Serve with lingonberry jam.
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