| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce02 |
1 |
servings |
INGREDIENTS
| 3 |
ts |
Olive oil |
| 1/4 |
c |
Chopped bacon |
| 1/2 |
c |
Chopped onions |
| 4 |
c |
Coarsely-shredded red cabbage; (abt 1/2 head) |
| 7 |
c |
Coarsely-shredded green cabbage; (abt 1/2 large head) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Apple cider vinegar |
| 4 |
|
Bay leaves |
| 2 |
|
Whole Cinnamon sticks |
| 1/4 |
ts |
Ground allspice |
| 1/2 |
c |
Water |
| 3 |
tb |
Sugar |
| 3/4 |
c |
Beer |
| 1 1/2 |
ts |
Creole mustard |
INSTRUCTIONS
In 2 large saute pans, heat 1 1/2 teaspoons of oil in each. Add the
bacon to one of the saute pans and render until crispy. Add 1/4 cup
of chopped onions and red cabbage to the remaining saute pan. Season
with salt and pepper. Saute for 1 minute. Add the vinegar, 2 bay
leaves, cinnamon, allspice, and water, and stir and simmer for 3
minutes. Stir in the sugar and cook , stirring the cabbage, for 2
minutes. Cover the pot and cook over high heat for 3 minutes. Reduce
the heat to medium and cook for 15 minutes. Uncover, turn the heat up
to high and cook, stirring from time to time, until the cabbage is
tender, for about 15 minutes. To the rendered bacon, add the
remaining onions and green cabbage. Season with salt and pepper.
Saute for 1 minute. Stir in the remaining bay leaves, beer, and
mustard and simmer for 3 minutes. Cover the pot and cook over high
heat for 3 minutes. Reduce the heat to medium and cook for 10
minutes. Uncover, turn the heat up to high and cook, stirring from
time to time, until the cabbage is tender, for about 10 minutes. This
recipe yields 2 cups of each.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2455 broadcast 12-27-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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