The idea was to introduce more cabbage into our family’s regular eating habits. Nobody in my immediate family jumps up and down for joy at the thought of eating cabbage and so I was looking for a cunning plan, see? I am not sure it was an unqualifiable success but it was duly eaten and I think I can might get away with it a second time. The good thing is that it can be prepared in advance. Take a look …
Two cornish game hens … standard size here in Italy. They are known as “Galletti Vallespluga”. (Here is their website: http://www.vallespluga.it/) I began by steaming the galletti for about 20 minutes.
Drain and set aside.Two Italian sausages.Carrot, celery and onion … roughly chop these ingredients for a soffritto. Cook them in a little olive oil … Add the skinned and mashed up sausages after a while … Purge the soffritto with a good splodge of white wine. Cook until the alcohol has burned off (only a couple of minutes) … Then add the boiled rice. Switch off heat and use a fork to mix everything up. Taste it … and add salt and pepper as necessary. Time for a bit of stuffing … I found this all a bit too fiddly for me …But I valiantly prevailed!
I filled the rest of the oven pan with cabbage. I had some more of the rice mixture and so added that as well (no point wasting it). And time now for it to cook in the oven … The oven temperature was 180°C. They cooked for about 50 minutes if I remember correctly. I had a taste and wasn’t overly impressed … but it was ‘okay’. Maybe next time the dish can benefit from a bit of bacon … or even more sausage.
I cut up the birds and this is what I brought to the table … enough for four people. Maybe some dried fruits would have been a good idea.