Partridge Casserole with Cabbage

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 old partridges
  • 2 onions
  • 2 carrots
  • 4 oz streaky bacon
  • 8 oz chipolata sausages
  • 1 savoy cabbage
  • ½ pint stock
  • Thyme and parsley
  • Salt, pepper


    Cut the vegetables into neat pieces and brown them in a little butter, together with the partridges. Cut the cabbage into quarters and cook in boiling water with the bacon for five minutes. Drain well. Cut bacon and cabbage into small pieces. Put half the cabbage into a casserole, season with salt and pepper, and lay it on the partridges. Cover with bacon and vegetables, chopped herbs, and the rest of the cabbage. Pour in stock, cover with a lid and cook at 300°F, 150°C, gas mark 2 for three hours. Grill the sausages lightly and add half an hour before serving time. The addition of a glass of dry perry (using a little less stock) makes a good dish.