Cabbage Terrine with Prunes Recipe
Cabbage Terrine with Prunes
Total time: 1hr to 2hr

Preparation time: 30 minutes
Cooking time: 45 minutes
Oven temperature: 210° C (425° F)

Difficulty: Easy
- 1 large Savoy cabbage (15 nice exterior leaves and 250 ml /1 cup chopped raw leaves)
- 350 g (12 oz.) ground pork
- 1 egg
- 1 shallot
- 1 clove of garlic
- 1 onion, finely chopped
- 500 ml (2 cups) prunes (see Plum)
- Salt, pepper, cardamom, parsley
- 1 knob of butter or goose fat
  1. Cook the cabbage for 5 minutes in boiling water; drain and let cool;
  2. in a skillet, cook the chopped shallot, onion and garlic gently in butter or goose fat until lightly colored; add the chopped cabbage and simmer for 5 minutes;
  3. in a bowl, combine the mixture from the skillet with the egg, ground pork and spices;
  4. grease a loaf pan; line the bottom and sides with 10 cabbage leaves;
  5. spread out a 2 cm (3/4") layer of the filling; add a row of prunes toward one side;
  6. repeat the process, placing the row of prunes on the other side;
  7. repeat until the ingredients are used up; top with the remaining 5 cabbage leaves;
  8. cook in a 210° C (425° F) oven for about 40 minutes;
  9. remove; transfer to a serving platter and serve hot.


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