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How To make Cabbage Kobenhaven Casserole
1 lb Beef, ground
1 md Onion
1 Garlic clove, minced
1 t Salt
15 oz Tomato sauce
1/8 t Cinnamon
1/8 t Ground cloves
1/4 t Thyme
1/4 t Basil
4 c Cabbage, shredded
Brown the ground beef in a large skillet with the onions and garlic, drain off the fat. Add the remaining ingredients except cabbage to the meat mixture and simmer for 10 minutes. Put half of the cabbage into a 2-quart casserole dish, top with half of the meat mixture, top with the remaining cabbage and finally top the cabbage with the remaining meat mixture. (The casserole dish will be rather full, but that's OK, it will cook down). Cover the casserole and bake in a preheated oven 350 degrees F. for 45 minutes. NOTES: * Danish cabbage and beef casserole. Yield: Serves 4-5. * I believe that the original of this recipe was lifted from a magazine 5 or so years ago and sent to me by my mom. I've embellished it somewhat (it was a little plain before...) : Difficulty: easy. : Time: 20 minutes preparation, 45 minutes cooking. : Precision: measure the spices. : : David Darrow : (Transcribed by Suzanne Barnett-Scott) : Copyright (C) 1986 USENET Community Trust
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Puree
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1.5g Agar agar roughly 1/4 of a tea-spoon
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1 bunch flat leave parsley
Bring to the boil in 150g of lightly salted water and add 1g of agar. Once boiling simmer for 2 minutes, Then remove from the heat and transfer into a small bowl and allow to set. Once set which should be very firm, place into a blender, blend on high speed until smooth. Check for seasoning then place into a piping bag until ready to use.
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