Cornish Hens With Caraway Cabbage

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Cornish	June 1995	1	Servings

INGREDIENTS

1	T	Vegetable oil
6		Shallots, sliced
2		Plum tomatoes, seeded
		chopped
2		Garlic cloves, sliced
1/2	c	Dry white wine
2		Fresh thyme sprigs
1		Bay leaf
2	c	Canned unsalted beef broth
2	c	Plus 1 tablespoon canned
		low-salt chicken
		broth
2	t	Caraway seeds
1	t	Cornstarch
2	t	Caraway seeds
1	T	Butter
1/4		Head savoy cabbage, cored
		sliced
1/2		Onion, thinly sliced
1/2	c	Canned low-salt chicken
		broth
2	oz	Thinly sliced prosciutto
		cut into thin
		strips
2		Cornish game hens, quartered
		1 1/4-
		to 1 1/2-pound
1	T	Olive oil
1	c	Couscous, cooked according
		to
		package directions
17		Fat, 0 Other Carbohydrates

INSTRUCTIONS

For Sauce:  Heat oil in heavy large saucepan over medium-high heat. Add
shallots,  tomatoes and garlic; Saute 8 minutes. Add wine, thyme and
bay leaf.  Boil until liquid is reduced by half, about 5 minutes. Add
beef  broth, 2 cups chicken broth and caraway seeds. Bring to boil.
Reduce  heat; simmer 45 minutes, stirring often. Strain sauce into
heavy  medium saucepan, pressing on solids. Boil until reduced to 2
cups,  about 15 minutes. Dissolve cornstarch in 1 tablespoon broth; add
to  sauce. Boil until slightly thickened, stirring often, about 5
minutes. Season with salt and pepper.  For Cabbage:  Tie caraway in
cheesecloth square. Melt butter in heavy large skillet  over
medium-high heat. Add cabbage and onion; Saute until cabbage  begins to
wilt, about 3 minutes. Add broth and caraway bundle. Simmer  until
liquid evaporates, stirring often, about 5 minutes. Discard  caraway
bundle. Stir in prosciutto. Season with salt and pepper.  For Hens:
Preheat oven to 450F. Season hens with salt and pepper. Place on
baking sheet. Drizzle with oil. Roast 10 minutes. Reduce oven
temperature to 375F.; continue roasting until cooked through, about  30
minutes.  Bring sauce to simmer. Rewarm cabbage over low heat, stirring
often.  Divide couscous among plates. Top with cabbage, then game hens.
Spoon  sauce over.  Serves 4.  Bon Appetit June 1995  Converted by
MC_Buster.  Per serving: 2560 Calories (kcal); 136g Total Fat; (49%
calories from  fat); 143g Protein; 165g Carbohydrate; 710mg
Cholesterol; 578mg  Sodium Food Exchanges: 9 Grain(Starch); 16 Lean
Meat; 5 1/2  Vegetable; 0 Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4198 Calories From Fat: 1380 Total Fat: 153.4g Cholesterol: 748.9mg Sodium: 8085.7mg Potassium: 12323.3mg Carbohydrates: 470.1g Fiber: 90.8g Sugar: 197g Protein: 242g