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Braised Cabbage (Chou a l'Ardennaise)

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Wonderfull cabbage!! Evolved from French Country Kitchen - Ann Hughes-Gilbey. Note: Suitable for any cabbage. Use red wine for red cabbage (plus currant jelly and vinegar),white wine for green and white varieties.

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Braised Cabbage (Chou a l'Ardennaise)


Ingredients Needed For Braised Cabbage (Chou a l'Ardennaise)
* 1 head cabbage
* salt and pepper
* 3/4 lb tart Apples
* 2 tablespoons olive oil
* 1 1/4 cups wine
* 2 teaspoons juniper berries

====For red cabbage only====

* 1 tablespoon currant jelly
* 1-2 teaspoon vinegar
* Sugar


Directions To Prepare Braised Cabbage (Chou a l'Ardennaise)
Quarter and core the cabbage, cook for 3 minutes, (5 or 10 for red cabbage) in boiling salted water.<BR>
Drain, pressing out all water, shred.<BR>
Peel, core and dice the Apples.<BR>
Heat the oil in a large dutch oven, stir in the Apples and cabbage.<BR>
Season and stir in wine and Berries.<BR>
Bring to a boil, cover and simmer for 20 to 25 minutes, (or cook in a preheated oven 350 degrees, for 35 to 40 minutes.) Turn occasionally to prevent sticking, adding more liquid if necessary.<BR>
When the cabbage seems almost ready, check the liquid,if it seems watery, remove lid to evaporate excess.<BR>
For red cabbage, mash the jelly into the vinegar, stir into the cabbage and cook for an extra few minutes.<BR>
* red cabbage takes longer to cook than other types- a total or 45 to 50 minutes, 65 to 70 in the oven.
Check seasoning and serve hot.



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Sunday, October 22, 2017, 3:33 pm


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