Bacon And Cabbage Loaf - cooking recipe

Ingredients

20 g unsalted butter
5 slices bacon, rinds and all fat removed
4 cups cabbage, preferably Savoy, shredded
1 red capsicum, finely diced
1 medium onion, grated
2 medium potatoes, grated
2 garlic cloves, grated
1/2 teaspoon marjoram
1/2 teaspoon thyme
1 tablespoon fresh parsley, finely chopped
1/2 - 2 tablespoon plain flour
2 eggs, lightly beaten
1 1/2 cups parmesan cheese, grated

Preparation

Pre-heat the oven to a moderately hot temperature.
Lightly grease a loaf pan.
Heat the butter in a saute pan (preferably non-stick) and saute the diced capsicum, bacon, onions and garlic until the capsicum and onions are just beginning to soften.
Add the potato and cabbage and, while stirring, saute the mixture for about 5 minutes or until the cabbage has softened.
Transfer the mixture to a mixing bowl to help it to cool.
Add the herbs: the marjoram, thyme and parsley.
Once the mixture has cooled, stir in the flour, the lightly beaten eggs and the grated parmesan.
Stir until all the ingredients are well combined.
Press the mixture into the lightly greased loaf pan.
Bake in a moderately hot oven for about 40 minutes or until firm.
Serve with salad and tzaziki, your favourite sauce or salsa or with my warm cucumber sauce, recipe #118672 for Salmon Loaf and Cucumber Sauce.
Chef's Note: Because the sizes of potatoes and onions vary, because undoubtedly I've often used more than strictly \"3 cups\" of cabbage, and because sometimes I've certainly used more parmesan, the final quantity of the mixture has varied. And really exact proportions are not crucial with a recipe like this. So if you have more mixture than will fit into your loaf pan, butter an appropriately-sized small casserole dish for the spillover amount. Keep an eye on the dish with the smaller quantity in it: it will probably need to come out of the oven well before the loaf pan.