Monday, 27 January 2014

Pork, meet Cabbage!

One of my favourite things about living on a farm is cooking in the winter time. There's just something wonderful about taking a peek in my cold room mid-winter to see that yes, I still have plenty jars of tomato sauce and jams left. I love that we have a freezer full of delicious, pastured chicken and pork, and veggies from the garden. We are lucky that we never have to buy meat. Over the next few weeks I'll share some of my favourite recipes that I use when I'm cooking with our pastured chicken and pork.


Ground Pork and Cabbage Lasagna
My golly - I already know that our ground pork tastes amazing. Now here it is co-starring with an impeccable cast of cabbage, tomatoes, garlic & onions, with noodles, and of course...cheese.

I have to say I am pretty impressed with how this lasagna turned out. The sweetness of the cabbage and the savoury herbs balances the savoury pork nicely, and the tomato sauce adds a bit of tangy. Yum!

Here all is what I threw together in the lasagna - I had three layers:

 - Ground pork, browned, and then simmered with some of our 2013 Garden Tomato Sauce (it's basically tomatoes, herbs, onion, garlic, salt). I didn't use a ton of tomato sauce - about 1 cup to 1lb ground pork.

 - Cottage cheese (the ricotta was too expensive this time), mozzarella cheese, and a sprinkle of parmesan cheese, mixed with herbs and beaten egg (I used ~3 c. cottage cheese and 2 eggs).

- The veggie layer: This time it was a mix of sweet cabbage, mushrooms, onion and garlic. Though, I've used everything in lasagnas - chard and turnip greens, thinly sliced winter squash with nutmeg, grated carrot, grated beet, corn...almost anything goes. Feel free to skip this layer if you're a purist and want to keep the lasagna more...traditional.

 - Lasagna noodles - fresh is best! Though, this time we used boring old box noodles which I precooked. (But if you are using fresh noodles or dry noodles, and you haven't precooked them, make sure to add extra moisture, or it will turn out too dry).

Then you layer it up - this time I managed one of each layer. Top with more cheese! Bake as long as it needs, in my case it was an hour at 350 degrees, covered.

Oooh, and it's SUPPER TIME! How are you using your ground pork?

Next week: One chicken=one week of meals.

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