Red Cabbage Dish for Munch
Posted by: nicnaim on 16 December 2010
Stu,
Recipe below. Sorry about the imperial measurements, taken from a very old recipe book.
Chou Rouge A L'Aigre-Doux (Sweet-Sour Red Cabbage)
A Small red cabbage (about 2 lb)
2 Medium sized onions
2 Cooking apples
2 Tablespoons sugar
2 Tablespoons each of port (or other dessert wine) and wine vinegar
A Bouquet of parsley, thyme and bay leaf
Salt & pepper
Remove the outer leaves of the cabbage, cut off the stalk, cut the cabbage in quarters and cut out the hard white stalk. Slice the cabbage fairly thinly.
Arrange in layers in a deep earthenware pot alternately with the sliced onions and peeled, cored and sliced apples. Season as you go with the sugar, salt and pepper. Put the bouquet, tied with a thread, in the middle.
When all the ingredients are packed into the pot, pour over the wine and vinegar. Cover the pot; cook for about three hours in a low oven, Gas no. 2, 310 deg. F.
This amount is enough for four if served as an accompanying vegetable, and can very well be prepared a day in advance, as it improves, if anything with reheating. This goes well with roast hare and with sausages, goose and pork.
Elizabeth David - French Provincial Cooking (first published 1960)
This freezes really well so I often bag up smaller amounts for convenient use at a later stage. Get cooking and enjoy.
Regards
Nic
Recipe below. Sorry about the imperial measurements, taken from a very old recipe book.
Chou Rouge A L'Aigre-Doux (Sweet-Sour Red Cabbage)
A Small red cabbage (about 2 lb)
2 Medium sized onions
2 Cooking apples
2 Tablespoons sugar
2 Tablespoons each of port (or other dessert wine) and wine vinegar
A Bouquet of parsley, thyme and bay leaf
Salt & pepper
Remove the outer leaves of the cabbage, cut off the stalk, cut the cabbage in quarters and cut out the hard white stalk. Slice the cabbage fairly thinly.
Arrange in layers in a deep earthenware pot alternately with the sliced onions and peeled, cored and sliced apples. Season as you go with the sugar, salt and pepper. Put the bouquet, tied with a thread, in the middle.
When all the ingredients are packed into the pot, pour over the wine and vinegar. Cover the pot; cook for about three hours in a low oven, Gas no. 2, 310 deg. F.
This amount is enough for four if served as an accompanying vegetable, and can very well be prepared a day in advance, as it improves, if anything with reheating. This goes well with roast hare and with sausages, goose and pork.
Elizabeth David - French Provincial Cooking (first published 1960)
This freezes really well so I often bag up smaller amounts for convenient use at a later stage. Get cooking and enjoy.
Regards
Nic