Cabbage Cake with Sausage from The Cooking of South West France by Paula Wolfert
This recipe is from a Catalan cookbook—it’s made with white butifarra sausage, composed of lean pork and fat pork belly, and flavored with cinnamon, nutmeg, cloves, marjoram, and cayenne....
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Ingredients
- Red wine vinegar
- ½ to 1 teaspoon Freshly ground pepper
- 8 ounces fresh sausage
- ¼ pound thick-sliced pancetta, cut into ½-inch cubes
- ¼ cup homemade rendered lard or clarified butter
- 1 tablespoon coarse kosher salt
- 1 imported bay leaf
- 3 pounds savoy cabbage
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