Red Cabbage Bread Casserole

This is called a guts shot

This is called a guts shot

This is a really fantastic strata that is also low in fat. If you want it to be high in fat add more cheese and use butter to toast the bread. Cream can not hurt in the broth either.

I used a mixture of rye and whole wheat bread but flax seed and ten-grain torpedo are good alternatives. The recipe below is adapted from Piatto Unico: When One Course Makes a Real Italian Meal.

Red Cabbage Bread Casserole

  • 1 cup onion, thinly sliced
  • 1 tbsp butter
  • 4 tbsp olive oil
  • 1/4 cup Romano grated
  • 4 cups red cabbage thinly sliced
  • 4 cups day old whole grain bread mixture cut into cubes
  • 3 cups chicken stock
  • 1/2 cup dry white wine
  • 2 eggs
  • 2 tbsp chopped fresh oregano
  • 2 tbsp chopped fresh parsley
  • Salt/pepper
  • 6 ounces brie

Coat bread cubes in 1/8 cup Romano, olive oil, salt and pepper. Toast in an oven at 275 degrees until lightly browned and dry, about 30 minutes, stirring occasionally. Spread toasted bread into a greased 9×13 baking dish. In a large saute pan melt butter and saute onion until dark golden brown. Add cabbage and saute until it begins to caramelize. Pour in the wine and deglaze pan. Cook mixture until all liquid is absorbed, then spoon vegetables over bread cubes. Whisk stock and eggs together until frothy, then add oregano and half the parsley. Pour mixture over bread and let set in the refrigerator for at least two hours, but overnight for best results. Top with cheeses and remaining parsley, cover with foil and bake at 375 degrees until bubbly. Remove foil and bake until top begins to brown, about 15 minutes. Serve hot.

 

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Breakfast, Food, Italian, Recipes, vegetarian and tagged , , , . Bookmark the permalink.

3 Responses to Red Cabbage Bread Casserole

  1. Oh, I love the look of this Rufus – will have to store it away for the next Red Cabbage season. It’s spring down here in NZ, so the red cabbages are starting to disappear or become very expensive!

  2. laurasmess says:

    I’ve never heard of a bread casserole… it sounds really interesting! Love the fact that it’s not too heart-stopping either (though the ‘high fat’ options do sound good!). I’ll have to give it a go x

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