Sig's Kappes Durcheinander (Cabbage Pick and Mix)
Sig's Kappes Durcheinander (Cabbage Pick and Mix)

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, sig's kappes durcheinander (cabbage pick and mix). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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Sig's Cabbage and Spring Onion Mash Here is another storecupboard simple dish. Had a cabbage that needed using up and chicken from freezer. The cooked meat , vegetable and potatoes were layered into it, so when at work it could be heated up easy and eaten.. #mycookbook it is a Syrian recipe The origin . Great recipe for Sig's Nasi Goreng.

To get started with this recipe, we have to prepare a few ingredients. You can cook sig's kappes durcheinander (cabbage pick and mix) using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Sig's Kappes Durcheinander (Cabbage Pick and Mix):
  1. Prepare 800 grams potatoes, waxy, washed and unpeeled
  2. Get 11/2 teaspoons crushed cumin
  3. Get 1 medium white cabbage
  4. Take 2 tablespoons butter
  5. Take 200 gr diced speck or streaky smokey bacon
  6. Prepare 2 tablespoon plain flour
  7. Make ready 1 pinch each salt, pepper, nutmeg
  8. Prepare 250 ml milk or thereabouts (depends on amount of cabbage)
  9. Get 350 ml water taken from the cabbage water
  10. Prepare 750 grams mixed mince (pork and beef)
  11. Prepare 2 tablespoons tomato puree
  12. Prepare 1 white or brown onion
  13. Get 200 ml dark beer
  14. Take 150 ml beef stock
  15. Get 1 pinch chilli flakes or chilli powder

Add hald half the beans, heat through, then add half the spinach cook until it spinach is almost wilted. Take of heat set aside in colander to drain. Now do the same with the rest of the onions, garlic, nuts, beans,tomato and spinach. Skin and cube potatoes, cover with slightly salted water and cook until nearly mushy.

Instructions to make Sig's Kappes Durcheinander (Cabbage Pick and Mix):
  1. Wash potatoes, boil in skin with 1 tsp cumin until almost cooked. Quarter cabbage, discard stalks so that you have only bitesize pieces of cabbage leaf, cook leaves only for 3 minutes, set aside 350 ml of cabbage water, run cabbage under cold water, drain well, cover, set aside. When potatoes are done and cooled down, remove skin. Cut the potatoes into slices of about 5mm. Cover, set aside.
  2. Chop bacon into small bits. Heat 1 tbls butter, add bacon. When fat and juice has been released from bacon but bacon is not burned sprinkle over 1 tbls of plain flour stir well, add milk. Stir until the sauce simmers, thickens and the taste of flour is cooked out.
  3. Season the sauce with pepper, salt and a little nutmeg, set aside sauce.
  4. Fry finely chopped onion in a tiny bit of butter. Add minced meat, when browned and softly crumbled add the beer and one tablespoon of tomato puree. Stir
  5. Stir second spoonful of tomato puree in and cook until creamy consistency is achieved. Brush ovenproof dish with last tablespoon of butter then start layering some cabbage into bottom of dish
  6. Add sliced potatoes then meat, then a few scoopes of the white sauce. Then keep layering finishing with cabbage and white sauce.
  7. In a preheated oven 180 °C cook the dish for about 45 to 50 minutes, until it starts to crisp
  8. I used an instant brown gravy here enhanced with two or three teaspoons of tomato puree and I made some herbed ciabatta.

Now do the same with the rest of the onions, garlic, nuts, beans,tomato and spinach. Skin and cube potatoes, cover with slightly salted water and cook until nearly mushy. Remove from heat, but don't discard the water! Gradually pour in the stock, bring to a boil, then add in the potatoes with the remaining liquid. Mix the cabbage, shredded carrots, garlic, hot pepper and black pepper in a large bowl.

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