Sweet And Sour Cabbage (emeril)

CATEGORY	CUISINE	TAG	YIELD
Meats		Import, New, Text	1	Servings

INGREDIENTS

1	T	Olive oil
3	oz	Diced bacon, raw
1/2	c	Chopped onions
2	c	Shredded Nappa cabbage
1		Granny Smith Apple, cored
		and diced
1/4	c	Apple cider vinegar
2		Bay leaves
2		Whole cinnamon sticks
1/4	t	Ground allspice
1/2	c	Water
3	T	Sugar
2	T	Finely chopped parsley
6	oz	Roasted pork loin, sliced
		into 1-inch slices
1/2	c	Fried leeks
1/2	c	Shallot reduction, veal
		reduction with julienned
		shallot
1	T	Chopped chives
1	T	Brunoise red pepper

INSTRUCTIONS

In a large non-reactive saut_ pan, heat the olive oil. When the oil  is
hot, render the bacon until crispy, about 3-5 minutes. Remove the
bacon and drain on a paper-lined plate. Saut_ the onions and cabbage
for 2-3 minutes in the bacon fat. Season with salt and pepper. Add  the
apples, vinegar, bay~ leaves, cinnamon sticks, allspice, and  water and
simmer for 3 minutes. Stir in the sugar to dissolve, about  2 minutes.
Cover the pot and cook for 15 minutes. Turn up the heat  and uncover.
Continue to cook for 15 minutes, stirring occasionally.  Stir in the
bacon and parsley. Adjust the seasonings if needed. Plate  a slice of
the pork loin in the center of the plate. Alternate  layering the
cabbage and pork, until all the pork is used. Top the  mille-feuille
with the fried leeks and spoon the reduction around the  plate. Garnish
with chives and brunoise peppers.  Yield: about 2 cups Recipe By    
:ESSENCE OF EMERIL SHOW #EE2417  Posted to MC-Recipe Digest V1 #284
Date: Thu, 7 Nov 1996 23:27:07 -0500  From: Meg Antczak
<meginny@frontiernet.net>

A Message from our Provider:

“There is more to Jesus than anyone has so far discovered”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1482 Calories From Fat: 530 Total Fat: 59.2g Cholesterol: 154.8mg Sodium: 1207.4mg Potassium: 3978.4mg Carbohydrates: 184.7g Fiber: 4.6g Sugar: 41.3g Protein: 67.7g