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More from Lucian_the_fox
This is a German dish that I have learned. The bitterness of the cabbage is softened by the sweetness of the apples and brown sugar. It is not only stimulating to the palate, but very appealing to the eye. Its one of my favorite dishes that I know how to cook. =^w^=
Makes 8 servings
MAKE SURE YOU HAVE THE CORRECT SIZE PAN WITH A LID
6 ounces bacon, medium dice
4 ounces onions, medium dice
1 1/2 pounds red cabbage, shredded
Salt and freshly ground black pepper
4 fluid ounces red wine
4 fluid ounces chicken stock
1 cinnamon stick, broken into 3 pieces
6 ounces diced apples (put the diced apples in acidulated water – small bowl of water with 2 tablespoons fresh lemon juice
1 tablespoon brown sugar
1 fluid ounce apple cider vinegar
Render (fry) the bacon until slightly crisp. Add the onions and cook, stirring (saute) and cook until the onions are just soft, 2 to 3 minutes.
Add the cabbage and cook, stirring (sauté) for 5 minutes, Season with salt and pepper. Add the wine, stock and cinnamon sticks. Cover and braise until the cabbage is almost tender, about 20 minutes.
Add the apples, sugar and vinegar and mix well.
Cover and braise until the apples are tender, about 5 minutes. Remove the cinnamon sticks before serving.
Makes 8 servings
MAKE SURE YOU HAVE THE CORRECT SIZE PAN WITH A LID
6 ounces bacon, medium dice
4 ounces onions, medium dice
1 1/2 pounds red cabbage, shredded
Salt and freshly ground black pepper
4 fluid ounces red wine
4 fluid ounces chicken stock
1 cinnamon stick, broken into 3 pieces
6 ounces diced apples (put the diced apples in acidulated water – small bowl of water with 2 tablespoons fresh lemon juice
1 tablespoon brown sugar
1 fluid ounce apple cider vinegar
Render (fry) the bacon until slightly crisp. Add the onions and cook, stirring (saute) and cook until the onions are just soft, 2 to 3 minutes.
Add the cabbage and cook, stirring (sauté) for 5 minutes, Season with salt and pepper. Add the wine, stock and cinnamon sticks. Cover and braise until the cabbage is almost tender, about 20 minutes.
Add the apples, sugar and vinegar and mix well.
Cover and braise until the apples are tender, about 5 minutes. Remove the cinnamon sticks before serving.
Category All / All
Species Unspecified / Any
Size 960 x 1280px
File Size 137.9 kB
Hmm, I may have to try this. I never really liked cabbage before but while I was in Spain, a bar owner there made up some cabbage I adored. He just sliced the cabbage finely and sauteed it in olive oil with bits of Iberico ham, then drizzled it with balsamic after it was on the plate.
Also, you say to make sure you have the correct sized pan, but you don't specify what that means. Do you just mean one that's large enough to hold everything?
Also, you say to make sure you have the correct sized pan, but you don't specify what that means. Do you just mean one that's large enough to hold everything?
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