Wood-Fired Marreco

Prepare the marreco

Remove the innards from the marreco and chop them coarsely

In a bowl, mix together the onion and salt to taste

Add the eggs and wheat flour breadcrumbs, and mix well

Stuff the marreco with the seasoned mixture and secure the opening with skewers or sew it shut

Sprinkle the marreco with salt and pepper

Baste the marreco with margarine to give it a golden brown color

Place the marreco in the preheated oven for about 2 hours and 30 minutes

Prepare the sauce for the marreco

After cooking, remove the marreco from the oven and pour off any excess fat that has accumulated at the bottom of the baking dish

Dice the tomato, onion, and bay leaf very finely, and add them to the bottom of the baking dish with the marreco

Bring the dish to the mouth of the stove and fry the flavors

When they are golden brown, add a little (1 tablespoon) of water

Fry for a bit longer, stirring constantly, until the water is hot

Prepare the puree

Cut the potato into small pieces and add them to a pot, preferably made of iron, with allspice and salt

Add 1 and a half cups of water and simmer over low heat for about 40 minutes, stirring frequently

Prepare the red cabbage

Mix all the ingredients together in a pot, preferably made of iron

Cover the pot and let it simmer over low heat for about 30 minutes, occasionally opening the lid to stir

Note: The red cabbage should be cooked in the steam, as it will soften due to the vapor from the pot.