Pâté in Savoy Cabbage Torda Style

Tordai Kelpástétom

Ingredients

  • 3 pounds Savoy cabbage
  • ½ cup uncooked rice
  • 1 roll
  • ½ cup milk
  • pounds cooked lean pork, ground
  • 1 medium-sized onion, minced
  • 2 tablespoons lard
  • 1 garlic clove, crushed
  • 2 eggs
  • ½ teaspoon dried marjoram, or 1 teaspoon minced fresh marjoram
  • ¼ teaspoon freshly crushed black pepper
  • 1 teaspoon and ½ tablespoon paprika
  • ½ teaspoon salt
  • 4 tablespoons bacon drippings
  • ¼ pound double-smoked bacon, sliced
  • ½ cup chicken broth or stock
  • 1 tablespoon flour
  • ½ cup sour cream

Method

  1. Preheat oven to 325°F. Cut out cores of cabbage and wash the heads well. Cook in salted water until half done. Drain.
  2. Separate cabbage leaves, and cut out thick ribs.
  3. Cook the rice in 1 cup water. Soak the roll in milk, squeeze out, and shred.
  4. Mix rice with ground pork and the shredded roll.
  5. Sauté onion in 2 tablespoons lard for 5 minutes. At the last minute add garlic. Pour this into rice and pork mixture. Put in the eggs and add marjoram, pepper, 1 teaspoon paprika and the salt. Mix thoroughly.
  6. Spread bacon drippings liberally in a 5-quart, fireproof, round casserole. With the largest leaves of cabbage, form a complete layer on the bottom of the casserole; use about a third of the cabbage. Place half of meat mixture on top and pat it down. Add another third of the leaves and pat down. Add the rest of meat and finally cover it with remaining cabbage leaves. Place bacon slices on top.
  7. Bake in the preheated oven for 1½ hours. During baking, baste 2 or 3 times with a few tablespoons of chicken broth or stock.
  8. Turn out the cooked pâté and cabbage onto a serving platter. Cut it like a cake. You may find that it is so juicy you can dispense with sauce altogether. Or you may find it easier to leave the dish in the casserole, thus not taking a chance of breaking it while turning it out.
  9. If you do want a sauce, start with the drippings and juices left in the casserole. Put the casserole over heat, and scrape up the particles from the bottom. Add the flour and stir for a few minutes. Add remaining paprika and ½ cup water. Stir and boil for 5 minutes. Turn off heat and mix in the sour cream.
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