France - Braised Red Cabbage

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* Exported from MasterCook Mac *

 

Braised Red Cabbage - Chou Rouge Braise

 

Recipe By : The French Recipe Cookbook - Clememts & Wolf-Cohen

Serving Size : 6 Preparation Time :0:00

Categories : *Melody France

V - Cabbage

 

Amount Measure Ingredient -- Preparation Method

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2 tbsps vegetable oil

2 med onion -- thinly sliced

2 apples, peeled, cored, halved -- thinly sliced

1 head red cabbage, trimmed, cored, halved -- thinly

sliced

4 tbsps red wine vinegar

2 tbsps sugar

1/4 tsp ground cloves

3 tsps mustard seeds

1/3 c raisins or currants

1/2 c red wine

3 tbsps red currant jelly

salt and pepper -- to taste

 

In large stainless steel saucepan or casserole heat oil over medium

heat. Add onions and cook for 7-10 minutes until golden. Stir in apples

and cook, stirring for 2-3 minutes until they are just softened. Add the

cabbage, red wine vinegar, sugar, cloves, mustard seeds, raisins or

currants, red wine, salt and pepper; mix. Bring to boil over

medium-high, stirring occasionally. Cover and cook over medium-low heat

for 35-40 minutes until cabbage is tender and liquid is just absorbed,

stirring occasionally. Add a little ore red with or water if cabbage is

tender. Just before serving, stir in red currant jelly, if using to

sweeten and glaze the cabbage.

 

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Per serving (excluding unknown items): 100 Calories; 5g Fat (51%

calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 15mg

Sodium

 

 

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