The Cottage Smallholder

I had two cabbages from Organic veg boxes which needed eating up, so I looked out the 'Viennese Cabbage Casserole' recipe I got from 'The College Cookbook' years ago.

1 head of cabbage

bacon

paprika

yoghurt

Cook bacon until crispy. Crumble bacon and reserve the fat.

Shred cabbage and cook gently in bacon fat until softening. Add 1 tbps paprika. Mix in crumbled bacon. Place in casserole and top with yoghurt. gentle dusting of paprika on the yoghurt. Cook for 30 mins in oven at 200 C.

Quantities and temps are very adjustable. Use however much cabbage and yohurt you have got. One tbps of paprika does for a whole cabbge usually.

Last night I added a twist. I had half a winter squash whiuch needed using up, so I used that as the container for the cabbage instead of a casserole. I also heaped the bacon bits in the bottom of the squash instead of mixing them into the cabbage. It was  bliss. Just remember though (as I didn't) that squash takes 45 mins in the oven, so lightly oil it and cook it for 20 mins or so before adding the cabbage.

Wonderful winter supper.