Thrifty & Organic November: Pear & Walnut Cake, Sausage Cabbage Rolls and Celeriac Gratin


Pear, Walnut and Brown Sugar Cake

Pear, Walnut and Brown Sugar Cake


Thrifty & Organic November: Pear & Walnut Cake, Sausage Cabbage Rolls and Celeriac Gratin

Core ingredients for NOVEMBER:

Sausages, Cabbage, Potatoes, Celeriac, Pears, Walnuts


Core Ingredients November

Menu Plan and Recipes for NOVEMBER:

Sausage stuffed Cabbage Rolls

Celeriac, Cheese & Potato Gratin

Pear, Walnut & Brown Sugar Cake


Sausage stuffed Cabbage Rolls

Sausage stuffed Cabbage Rolls

Welcome to a new Thrifty and Organic recipe planner for November! Halloween has come and gone, and there’s Bonfire Night to look forward to now. With Bonfire Night and the colder weather in mind, my latest menu for November has an essential ingredient for Fireworks night, SAUSAGES! As well as sausages, I am also showcasing seasonal veggies such as celeriac, cabbage and potatoes and the fruit of the month are pears, along with walnuts.


Celeriac, Cheese and Potato Gratin

Celeriac, Cheese & Potato Gratin

It’s all about comfort food this month and as ever, my recipes are very thrifty as well as extremely tasty. For our main course this month, we have an old-fashioned rustic recipe for Sausage Stuffed Cabbage Rolls with Tomato Sauce. Savoy cabbage leaves are the gluten-free wrappers for seasonal pork sausages that are spiked with sage and onion and the whole dish is baked in a simple tomato sauce……


Pear, Walnut and Brown Sugar Cake

Pear, Walnut and Brown Sugar Cake

……..Celeriac, Cheese and Potato Gratin is the accompaniment for this hearty dish, but, if you fancy serving the sausage cabbage rolls with mashed potatoes then that’s a great idea too.The gratin can also be served as a main vegetarian meal with a crisp winter salad and some crusty bread, so you can see what a versatile recipe it is.


Sausage Stuffed Cabbage Rolls

Sausage Stuffed Cabbage Rolls

To end this wonderful winter meal, I have created a stunning cake, a Pear, Walnut and Brown Sugar Cake; this cake is rich and moist with a crunchy brown sugar and caramelised pear topping – you can indulge in a slice or two for afternoon tea with a cuppa, or, you can serve the cake warm with cream or custard as a pudding cake.


Stuffed Sausage Cabbage Rolls with Tomato Sauce



Stuffed Sausage Cabbage Rolls with Tomato Sauce

The recipes, costings and prices per head are shared below……. I hope you enjoy November’s menu and recipes, and PLEASE do leave a comment if you make any of the recipes, it’s always great to know how they went down!  Please Note: I have only listed the main ingredients in each recipe; “pantry staples” such as flour, oil, sugar, seasoning, spices and herbs have not been added, unless they are a large part of the recipe or are a core ingredient for the month. See you later and enjoy! Karen


Thrifty and Organic

Disclaimer: Organic UK is paying me an agreed fee to create and develop these Thrifty and Organic Recipes. However, as I am a big supporter of organic produce, I am happy to share these sponsored organic recipes and posts on my blog, for the benefit of my readers.


Sausage Cabbage Rolls

Shopping List for November:

(I shopped at Waitrose, Morrisons & Sainsbury’s using the So Organic Range and the local Farm Shop. Prices correct at time of publishing)

Sausage Stuffed Cabbage Rolls

(Serves 6)

Sausages: £3:00

Cabbage: £0:50

Tinned Tomatoes: £0:80

Bread: £0: 10

Onion: £0:10

TOTAL: £4:50

Price per serving per person: £0:75 pence

Celeriac, Cheese & Potato Gratin

(Serves 6)

Celeriac: £1:30

Potatoes: £0:75

Garlic: £0:25

Cream: £1:20

Milk: £0:30

Cheese: £1:00

TOTAL: £4:80

Price per serving per person: £0:80 pence

Pear, Walnut and Brown Sugar Cake

(12 slices)

Pears: £1:25

Walnuts: £1:70

Flour: £0:35

Sugar: £0:45

Butter: £1:50

Eggs: £0:60

TOTAL: £5:85

 Price per serving per person: £0:48 pence

TOTAL SHOPPING BILL: £14:85


Pear, Walnut and Brown Sugar Cake

Pear, Walnut and Brown Sugar Cake

RECIPES:


Stuffed Sausage Cabbage Rolls with Tomato Sauce



Stuffed Sausage Cabbage Rolls with Tomato Sauce

Sausage Stuffed Cabbage Rolls

A hearty and delicious way to eke out a packet of sausages whilst also getting some of your five-a-day included in a meal; these sausage filled cabbage rolls make a fabulous midweek or weekend family meal and are easy to make, as well as being suitable for freezing before cooking.

Ingredients

  • 450g pork sausages, skinned
  • 2 slices stale bread, crumbled
  • 6 fresh sage leaves, finely chopped
  • 1 onion, peeled and very finely chopped
  • 8 large savoy cabbage leaves (or 12 smaller ones)
  • 1 x 400g tin of chopped tomatoes with garlic and onions, mixed peppers or with mixed herbs
  • salt and pepper to taste

Note

A hearty and delicious way to eke out a packet of sausages whilst also getting some of your five-a-day included in a meal; these sausage filled cabbage rolls make a fabulous midweek or weekend family meal and are easy to make, as well as being suitable for freezing before cooking.

Directions

Step 1 Pre-heat oven to 180C/350F/Gas mark 5. Lightly butter or oil a large rectangular baking dish or tray.
Step 2 Blanche the cabbage leaves in boiling water for 3 minutes until just soft. Drain and allow to cool.
Step 3 Skin the sausages and mix the sausage meat with the bread, sage and chopped onions. Season to taste with salt and pepper.
Step 4 Wet your hands and take a large ball of sausage meat mixture and place it in the middle of a cabbage leaf; fold the bottom and top of the leaf over the filling and then the two sides and roll up so the seam is underneath the roll. Place each roll in the dish/tray seam side down. Continue to fill and roll until all the leaves and sausage mixture have been used.
Step 5 Pour the tinned tomatoes over the cabbage rolls and bake for 35 to 40 minutes until the cabbage rolls are soft and the tomatoes are bubbling.
Step 6 Serve immediately with mashed potatoes and seasonal vegetables.

Celeriac, Cheese & Potato Gratin

Celeriac, Cheese & Potato Gratin

Celeriac, Cheese and Potato Gratin

A delightful variation on a classic potato gratin, this recipe uses celeriac as one of the main ingredients too. Serve as an accompaniment or as a vegetarian meal with salad and crusty bread.

Ingredients

  • 1 small celeriac, about 450g to 500g (peeled and thinly sliced)
  • 450g to 500g potatoes, peeled and thinly sliced
  • 100g grated cheddar cheese
  • 2 cloves garlic, peeled and finely minced
  • 300mls (1/2 pint) full fat milk
  • 300mls (1/2 pint) single cream
  • salt and pepper to taste

Note

A delightful variation on a classic potato gratin, this recipe uses celeriac as one of the main ingredients too. Serve as an accompaniment or as a vegetarian meal with salad and crusty bread.

Directions

Step 1 Pre-heat oven to 180C/350F/Gas mark 5. Butter an oven proof dish.
Step 2 Add the garlic to the milk and then add the cream, mix together and set aside.
Step 3 Arrange layers of the celeriac and potatoes with cheese scattered in between, leaving some for the top of the gratin. Season with salt and pepper between each layer too.
Step 4 Pour over the garlic milk and cream mixture and sprinkle the remaining cheese over the top. Bake in the pre-heated oven for 1 hour, or until the celeriac and potatoes are soft when a knife is inserted.
Step 5 Serve as an accompaniment or as a vegetarian meal with salad and crusty bread.

Pear, Walnut and Brown Sugar Cake

Pear, Walnut and Brown Sugar Cake

Pear, Walnut and Brown Sugar Cake

Make the most of the season’s fresh pears and walnuts with this decadent cake; this cake has a subtle cinnamon taste and the added walnuts give a nutty texture which marries so well with the brown sugar and pears. Can be served warm or cold.

Ingredients

  • 200g softened butter
  • 200g soft brown sugar
  • 200g self raising flour
  • 2 teaspoons ground cinnamon
  • 4 eggs, beaten
  • 75g chopped walnuts
  • 2 pears, cored and thinly sliced
  • Demerara sugar for sprinkling over the top

Note

Make the most of the season’s fresh pears and walnuts with this decadent cake; this cake has a subtle cinnamon taste and the added walnuts give a nutty texture which marries so well with the brown sugar and pears. Can be served warm or cold.

Directions

Step 1 Pre-heat oven to 180C/350F/Gas mark 4 and liberally butter and line a 7″ (18cms) round cake tin. Mix the ground cinnamon with the flour.
Step 2 Beat the butter and sugar together with a hand held whisk, or in a food mixer and then gradually add the beaten eggs and flour bit by bit to stop the cake mixture curdling. Add the chopped walnuts and mix well.
Step 3 Spoon the cake mixture into the prepared tin and arrange the sliced pears over the top before sprinkling some Demerara sugar over the top.
Step 4 Bake in pre-heated oven for 45 to 50 minutes, or when a skewer inserted in the middle of the cake comes out clean.
Step 5 Allow cake to cool in the tin for a few minutes before turning out on to a wire rack, allow to cool completely before slicing and serving.
Step 6 Slices can be heated in the microwave for a minute to serve as a pudding cake with cream, custard or ice cream.

Links to my other ORGANIC posts:

Thrifty and Organic


Pear, Walnut and Brown Sugar Cake

Pear, Walnut and Brown Sugar Cake

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