This layered casserole from Poland is another good way to use leftover meats.
Serves 6-8
1/4 pound Mushrooms, sliced
2 cups Cabbage, chopped
1 Onion, diced
1 pound Meat (cooked beef, chicken, pork, etc.), large diced
1/2 pound Smoked sausage, sliced
1 cup Sauerkraut, drained
1 teaspoon Garlic, minced
2 Green apples, diced
1 cup Tomatoes, diced
1/2 cup Red wine
3/4 cup Beef broth
Salt and pepper
Lightly oil a large casserole. Layer in all of the ingredients. Pour the wine and broth over all. Cover. Pre-heat oven to 325. Bake for 2 1/2 hours. Serve warm.
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Drawn (Or Clarified) Butter
Drawn butter is a classic dip for lobster or crab. It is also an ingredient in many Hollandaise sauce recipes. Simply heat whole butter in a saucepan over low heat. When it's melted, remove the pan from the flame and allow the butter to slightly cool. The milk solids and impurities will collect on the bottom. Carefully pour off the clarified butter from the top and discard the milky residue.
