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
Menu Plan and Recipes for NOVEMBER:
Sausage stuffed Cabbage Rolls
Celeriac, Cheese & Potato Gratin
Pear, Walnut & Brown Sugar Cake
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 & 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
……..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
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
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
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.
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
RECIPES:
Stuffed Sausage Cabbage Rolls with Tomato Sauce
Sausage Stuffed Cabbage Rolls
Print recipe
| Serves | 6 |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Total time | 1 hour |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen Burns-Booth |
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 and Potato Gratin
| Serves | 6 |
| Prep time | 20 minutes |
| Cook time | 1 hour |
| Total time | 1 hours, 20 minutes |
| Allergy | Milk |
| Dietary | Vegetarian |
| Meal type | Lunch, Side Dish |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving |
| Region | French |
| By author | Karen Burns-Booth |
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
| Serves | 12 slices |
| Prep time | 10 minutes |
| Cook time | 50 minutes |
| Total time | 1 hour |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Serve Cold, Serve Hot |
| Occasion | Birthday Party, Casual Party, Christmas, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen Burns-Booth |
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:
Pear, Walnut and Brown Sugar Cake
Laura says
I love every recipe in this post and wouldn’t change a thing. If only my mum liked tomatoes she would love the cabbage rolls, especially with our homegrown late cabbages. I’ll try and persuade her to simply change the sauce =)
Karen Burns-Booth says
Thanks so much Laura. I was very pleased with this menu for November too, and the cake was a huge hit with my friends and family!
Choclette says
That pear and walnut cake looks wonderful Karen. Thrifty and organic is a great theme and it’s generally how we go on.
Karen Burns-Booth says
Thanks Choclette – this is the second year I have worked with organic UK for thrifty and organic and I love the challenge of creating the menus and recipes every month! I am very pleased with this menu for November and especially the cake!
Johanna GGG says
That cake looks wonderful – can imagine it would go well with a cuppa – your costings are really interesting – when you think of what a slice of cake like that would cost in a cafe
Karen Burns-Booth says
Exactly Johanna, it would be a couple of quid at least, and this recipe only comes in at 48p a slice!
Bintu @ Recipes From A Pantry says
I absolutely love celeriac gratin – especially with a bit of anchovy in it (My OH insists on it). Great thrifty recipes.
Karen Burns-Booth says
Thanks Bintu! Anchovies are great in lots of savoury dishes, especially grating!
Dominic says
a lovely set of recipes Karen. The pear and walnut cake looks wonderful but i’m particularly taken with the stuffed cabbage. That looks truly wonderful x
Karen Burns-Booth says
Thanks Dom, the cabbage rolls were truly delicious and they can be made veggie too, for the Viking!
Glamorous Glutton says
I love stuffed cabbage, I’ve not had it for a long time and never made it myself. I’ve got to try your recipe, I bet it’s wonderful. Great looking apple cake too, a very impressive thrifty menu. GG
Karen Burns-Booth says
Thanks GG, it’s such a hearty and yet simple recipe to make and perfect for bonfire night too!
DANIELLE VEDMORE says
All of it looks yummy! Especially the pear, walnut and brown sugar cake. Mmmm!
Karen Burns-Booth says
Thanks Danielle! The cake was amazing………
Janice says
This is my kind of food, as you know! Proper hearty home made food, full of goodness and no waste. Must be your Scottish heritage coming out Karen, although in writing that it passed through my mind that Yorkshire folks are also known for their thriftiness!
Karen Burns-Booth says
That’s us Janice, thrifty!! Proper food is nearly always pretty thrifty I find though……;-)
Thalia @ butter and brioche says
Both the cake and gratin look incredibly delicious.. beautifully captured too! I definitely am craving some of each to devour right now!
Karen Burns-Booth says
Thanks so much Thalia, we enjoyed the whole menu!
Heidi Roberts says
What a great list of warming winter recipes and it great they are cost saving too.
Karen Burns-Booth says
Thanks Heidi, I love creating these menus and recipes with organic ingredients.
Deena Kakaya says
Oh My Karen, the people around your table are very lucky; that cake looks so pristine and moist. Cabbage rolls, oh yes xx
Karen Burns-Booth says
Thanks so much for your kind comments Deena! Would love to have you at my kitchen table…….