Cabbage Pork and Lamb Terrine | Canadian Goodness
This is the Cabbage Pork and Lamb Terrine recipe.
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Cooking tools:
- Food processor
- Terrine dish
- Loaf pan
- Steamer basket
- Fine-mesh sieve
- Skillet
- Baking pan
- Oven
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Slotted spoon
- Plastic wrap
Ingredients
- 11 oz (330 g) ground pork
- 11 oz (330 g) ground lamb
- 4 shallots finely chopped
- 2/3 cup (160 mL) chopped white mushrooms
- 2 tbsp (30 mL) butter
- 2 bay leaves
- 2 eggs
- 8 oz (250 g) steamed and strained spinach
- 1/4 cup (60 mL) 35 % cream
- 1/4 cup (60 mL) grated Canadian Parmesan cheese
- 2 garlic cloves finely chopped
- 10 sweet pickles
- Salt
- pepper
- Dried thyme
- 12 large Savoy cabbage leaves blanched and drained
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