I am calling this a “sausage and purple cabbage strata” because the star is really the purple cabbage.. but the meat is muy importante to me as well. The most common modern variant is a brunch dish similar to a quiche or a frittata. So when making a strata, the only components you really have to have is stale bread, eggs, milk, cheese and some type of other shit. Really doesn’t matter what… but the best things that go in them are things like kale, shrooms, onions, bell peppers, fontina, mozzerella, parmesan, cabbage, chard, tomatoes and meat (old, new, ground, chunked, whatever..).The usual preparation requires the bread to be layered with the filling on top in order to produce layers. This pirate wench loves making strata’s… I put them in my category of “Dirty Pirate Hooker” meals. This eloquently named category is based upon the 5 qualifications:
- must be easy as fuck
- must be able to stick almost anything into them
- must be relatively cheap
- must be satisfying
- must serve a whole crew
I have made this many times but I believe this one is my favorite. It makes me feel like I have won the battle against hunger with every bite. If you know how to use an oven and a stove this should not take long to prepare… but I will explain my process in detail anyway. So don’t get discouraged by the lengthy directions….it really is easy. Also it’s best to make the night before and just pop it in the oven in the morning before the lazies get up…. and in 45 min, you are the victor!
- 1 pound breakfast sausage
- 8 eggs
- 1 cup milk
- 1 1/2 cup heavy cream
- 1/2 cup french onion dip –SECRET INGREDIENT
- 3-4 small french bread loaves, cubed
- 2 1/2 cups shredded gruyere cheese
- 3-4 baby bella shrooms – sliced
- 1/2 yellow onion- chunky
- 1-2 leeks
- 1/3 head purple cabbage
- truffle oil
- garlic cloves
- chipolte seasoning, himalayan salt and pink peppercorn & spicy everything seasoning from –FlavorGod
First things first.. the purple cabbage is like gold in this dish and must be treated like royalty. So, slice that purple head in disks and bathe the disks in truffle oil… along with the garlic cloves and leeks…cleaned properly here-leek prep. If you don’t know how to peel garlic like a pro.. get this:easy as fuck garlic peeler. I love truffle oil. It’s my fav condiment besides hot sauce.
- Heat that oven to 400* and shove in the veggies- prepared, lathered & seasoned with all 3 seasonings from above
- Pre warning, this roasting period is torture…you can smell it but you cant touch it… for about 40-45 minutes. You might want to take the leeks and garlic out at 20-25 min and leave the cabbage to finish sun tanning. Nobody likes burned garlic.
- whilst you wait… butter the bottoms of your dishes of choice, I like my clay Cazuela, casserole dishes and pie dishes, but a 9X13 or 2 smaller ones will do.
- cut the stale bread into cubes. Why stale? Because it helps soak the egg & cream mix without it getting soggy! When i say stale, I don’t mean hard and crusty.. these are not meant to be like hard tack…. just a little “un fresh”.
- pour some EVOO into a large pan and brown the yellow onions
- add sausage to pan, add seasoning and cook until done
- add mushrooms last so they stay firm…just a minute or two more… then take off heat
- the cabbage is done so chop the leeks and cabbage into large chunks and set aside.
- mix eggs, milk, cream, dip, 2 cups of cheese and seasoning in a bowl and whisk it like you mean it.How to whisk like you mean it here is a great video if you actually give a shit about learning stuff. Which I do.
……let’s layer this baby:
- (butter) bread cubes
- meat & shroom mix
- cabbage, garlic clove & leek mix
- creamy egg mix – poor it all over and watch it sink in.
- Cover it and cool it. Put these dishes in the fridge over night.
Next morning: bake that son of hooker at 350* for 45 min… top with the rest of the shredded cheese and serve it to the starving ungrateful masses.
It’s just science.. that on this ship, he may have better hair than me, but I have more talent in my little finger. Here’s to dirty pirate hookers! Huzzah!