Cabbage Gratin

Ideal family, winter food, for around the fire, with a bottle of your favorite wine

Serves 6

Cabbage (shredded)                                                                   ½ or more if needed
Potatoes peeled and sliced into 5mm slices                           4
Apples peeled, cored and sliced as above                              4
Onions peeled and sliced                                                          3
Carrots peeled and sliced                                                          1
Garlic chopped (optional)                                                          1 tsp
Pork rashers cut into 3cm pieces                                              6
Bacon lardons (or minced bacon)                                           200g
Juniper berries (lightly crushed)                                             10
Emmenthaler cheese grated                                                    125g
Bread crumbs                                                                             ¼ cup
Cream (or milk if you need to cut the fat)                               ½ cup
Dijon mustard                                                                             1 tblsp
Salt and pepper to taste
Parsley chopped (garnish)                                                       ¼ cup

1. Use a steel or oven proof glass, baking dish (about 30cm x 45cm)
2. Preheat the oven to 160°C
3. Steam the potato slices for about 15 minutes. Drain and set aside.
4. Steam the apple and carrot for about 10 minutes. Drain and set aside.
5. Fry the onions gently in a little butter, until soft a lightly browned.
6. Layer the potatoes then the apple, then the onion, in the baking dish.
7. Layer the bacon and the pork on top of the onion.
8. Cover with the carrot, garlic and juniper berries.
9. Sprinkle the shredded cabbage over the top.
10. Lightly, salt and pepper.
11. Blend the cream and mustard with a little salt and pepper. Carefully pour this
blended cream and mustard, down the side of the gratin.
12. Sprinkle over the grated Emmenthaler cheese and then finally the bread crumb
13. Cover with a loose sheet of tin foil and bake in the centre of the oven for about 1½ hours.
14. Cover with a loose sheet of tin foil and bake in the centre of the oven for about 1½ hours.
15. Remove the tin foil, turn the oven heat up to 180°C,  and bake for a further ½ hour, until the cream reduces and starts to become sticky, and the top is evenly browned.
16.Remove from the oven and garnish with the chopped parsley.
17.Serve with a bottle of well chilled  Gewürtstramminer or Bukettrauber wine. Preferably dry or at worst, off dry! The strong bouquet of the wine will enhance the flavour and aroma of the gratin. A good crisp, fresh, rye bread with cumin seeds and some good Dijon mustard, will do the trick for a “lekker long kuier”! Bon Appetit!