There are dishes that are easy to make and improve as they sit, so they're at their best just as they run out. Cabbage casserole serves as a delicious reminder of this, especially as a timely and everyday autumn dish. Cabbage casserole has richness and spiciness. Additional nuances to the cabbage casserole come from earthy Portuguese white and red wines Herdade Sao Miguel Colheita Seleccionada Red and Herdade Sao Miguel Colheita Seleccionada White.
Alentejo wines taste great with cabbage casserole
Pairing food and wine is always a timely and challenging task. The wine choice seeks balancing flavor elements for the softness and richness of the cabbage casserole, as well as its subtle roasted and slightly sweet nuance. Balanced and earthy wine companions can be found from Portugal's Alentejo region. With the roasted and soft, delicious cabbage casserole, both white and red wines taste great—wines with berry notes and aromatics, strength and fresh acidity.
Cabbage Casserole
1 kg white cabbage
2 onions
400 g ground meat
1 dl pearl rice
3 tbsp syrup
1 vegetable stock cube
5 dl water
1.5 tsp salt
0.5 tsp black pepper
garlic powder
a little butter
lingonberries for serving
Instructions:
Shred the cabbage and let it soften briefly in boiling water. Chop the onion finely and brown with the ground meat. Let it sauté for a moment, season with salt, pepper, and garlic powder. In a greased baking dish, layer cabbage, rice, ground meat, and drizzle a little syrup between the layers. Add the vegetable stock and place a few pats of butter on top. Bake in the oven at 200 degrees for about two hours.
Herdade Sao Miguel Colheita Seleccionada White
Portugal's most recognizable bottle
This wine has a flavor profile that is dry, acidic, tropical fruit-forward, floral, and mineral. A lovely wine with cabbage casserole, but it also pairs brilliantly with fish dishes, shellfish, salads, and aged cheeses.
Recipe and food photos: Heikki Remes www.viinimies.com
