Cabbage Pudding with Tomato Sauce

== Description ==
== Ingredients ==
* 25g/1oz Fresh Breadcrumbs
* 240ml/8fl.oz. milk
* 1 medium savoy cabbage, shredded
* 1 Onion, chopped
* 1 tbsp butter
* salt and black pepper
* 2 eggs, beaten
* 50g/2oz freshly grated Parmesan cheese
* 1/4 teasp freshly grated nutmeg
For the tomato Sauce
* 2 tbsp olive oil
* 400g/14oz tinned chopped tomatoes
* 2 teasp Ground cinnamon
* 1 tbsp freshly chopped parsley
* 1 tbsp red wine vinegar
* A dashhot pepper sauce
* salt and black pepper
== Directions ==
# Preheat the oven to 200C, 400F, Gas Mark 6 and place the breadcrumbs in a mixing bowl, add the milk and leave to soak.
# Meanwhile, and place the cabbage in a large saucepan, add a small amount of boiling salted water cover and cook for 5 minutes.
# Meanwhile, heat the butter in a frying pan, add the Onion and sauté until golden.
# Drain the cabbage and place in a large mixing bowl together with the Onion, salt, pepper, eggs, soaked breadcrumbs, Parmesan cheese, and nutmeg to the cabbage and mix well.
# Transfer the mixture to a shallow baking dish and bake for 20 minutes or until the custard is set. Remove from oven.
# Meanwhile, make the tomato sauce by heating the oil in a saucepan until very hot. Add the tomatoes, cover the pan immediately cook for a few minutes until the oil is no longer spitting.
# Add the cinnamon, parsley, vinegar,hot pepper sauce, salt and pepper partially cover and simmer over low heat for 10 minutes. Keep warm.
# Serve the cabbage pudding very hot with the tomato sauce poured over the top.
Category:Argentine Recipes
Category:Argentine Vegetarian
Category:Cabbage Recipes
Category:Chile pepper Recipes
Category:Parmesan cheese Recipes
Category:Recipes that need photos
Category:Red wine vinegar Recipes
Category:Savoy cabbage Recipes