Partridge with Cabbage Croquettes (Perdiz con Croquetas de Col)
Author: Barbara Norman
Recipe type: Wild Game
- 2 partridges, young and tender; cleaned and dressed
- 2 cloves garlic; peeled
- 1 onion
- 1 tomato
- 1/2 Cup dry white wine
- 1/3 Cup water (or meat stock or beef bouillon)
- tip of a bay leaf
- 1 pinch ground cinnamon
- 1 large cabbage
- 1 egg; beaten
- flour; for dusting
- 1/3 Cup olive oil; for frying
- salt and pepper, to taste
- Preheat oven to 400 degrees. Wash and dry partridges, rub with olive oil, salt, and pepper, and put them in a lightly greased oven pan with onion, tomato, and garlic, all whole. After 20 to 25 minutes (or when the partridge ia half roasted), pour in wine. When wine has almost entirely evaporated, add water or stock, bay leaf, and cinnamon. Baste partridge frequently during second half of roasting. Add a little more stock or water if necessary; there should be juice in quantity.
- While partridge roasts, separate cabbage leaves. Boil the leaves whole in salt water until just tender, but not soft. Drain and rinse in cold water.
- To make croquettes, take two or three leaves, fold in the tenderest part of the leaf, and roll up the croquette, giving it a round or oblong shape as you choose. Dust each croquette in flour, dip it in beaten egg, and fry it in hot olive oil until browned on all sides.
- Fifteen minutes before the partridge is done, add the croquettes to the partridge sauce. To serve, cut each partridge in two, strain the sauce over the birds, and arrange the cabbage croquettes around them.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman