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Cabbage Pork and Lamb Terrine

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

11 oz (330 g) ground pork
11 oz (330 g) ground lamb
4 shallots, finely chopped
2/3 cup (160 mL) chopped white mushrooms
2 tbsp (30 mL) butter
2 bay leaves
2 eggs
8 oz (250 g) steamed and strained spinach
1/4 cup (60 mL) 35 % cream
1/4 cup (60 mL) grated Canadian Parmesan cheese
2 garlic cloves, finely chopped
10 sweet pickles
Salt and pepper, to taste
Dried thyme
12 large Savoy cabbage leaves, blanched and drained

Yields: 8 to 10 servings

See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/cabbage-pork-and-lamb-terrine?source=calendar
Cabbage Pork and Lamb Terrine true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Hors D'oeuvres & Appetizers
  • Prep. Time 45 mins
  • Cooking Time 1 hr, 20 mins - 1 hr, 30 mins
  • Yields 8 to 10 servings
  • Course Hors D'oeuvres & Appetizers
  • Prep. Time 45 mins
  • Cooking Time 1 hr, 20 mins - 1 hr, 30 mins
  • Yields 8 to 10 servings

Parmesan's rich nutty taste adds a kick to any recipe.


Ingredients

11 oz (330 g) ground pork
11 oz (330 g) ground lamb
4 shallots, finely chopped
2/3 cup (160 mL) chopped white mushrooms
2 tbsp (30 mL) butter
2 bay leaves
2 eggs
8 oz (250 g) steamed and strained spinach
1/4 cup (60 mL) 35 % cream
1/4 cup (60 mL) grated Canadian Parmesan cheese
2 garlic cloves, finely chopped
10 sweet pickles
Salt and pepper, to taste
Dried thyme
12 large Savoy cabbage leaves, blanched and drained

Preparation

In skillet, sauté pork, lamb, shallots and mushrooms in butter. Add bay leaves. Cook until meat is done. Drain off fat and remove bay leaves. Set aside.

In food processor, purée remaining ingredients except cabbage leaves. Season with salt, pepper and thyme. Pour in a large bowl and stir in meat mixture.

Preheat oven at 350 °F (180 °C)

Line buttered bottom and sides of terrine dish, or loaf pan, with overlapping cabbage leaves. Press meat mixture into dish and top with remaining cabbage leaves to seal.

Place terrine dish in baking pan and pour water in baking pan to come halfway up side. Bake in oven for 1 hour 20 minutes to 1 hour 30 minutes. Remove from oven and let stand for 15 minutes before slicing.

Serve terrine slices over a bed of lettuce with crusty bread or melba toast, hot mustard and choice of condiments.

68 people love this recipe.

Rank as top rated See all 50 top rated

Parmesan's rich nutty taste adds a kick to any recipe.

Parmesan's rich nutty taste adds a kick to any recipe.

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