2012年2月5日星期日

Is there a recipe for the red cabbage that people serve as a accompaniment at Christmas?

i have had it and it was sweet i think



if you have a recipe suggestion i would be most gratefull



have a great christmas





xxx vici
Is there a recipe for the red cabbage that people serve as a accompaniment at Christmas?
I called my mom and got my Grandma Gretchen's recipe. Here it is... enjoy!



Red Cabbage



One large head of red cabbage - quartered and sliced thinly

Boil in salted water for about 30 mins - drain



Melt 2 TBSP butter add drained cabbage - stir constantly for about 3 min - then add boiling water - just below covering point



Add 10 cloves and 2 apples sliced thin



Boil for one hr. or until cabbage is done.



Add vinegar and sugar to taste about 2 TBSP of each
Reply:Pickled red cabbage





Makes 1 large jar







Preparation time overnight



Cooking time 10 to 30 mins















Ingredients

red cabbage

salt

water

1.13 litre/2 pint vinegar - to each quart add 1 tbsp ginger, well bruised

25g/1oz whole black pepper

a little cayene, if liked







Method

1. Take off the outside decayed leaves of a nice red cabbage, cut it into quarters, remove the stalks, and cut it across in very thin slices.

2. Lay these on a dish, and cover them plentifully with salt, then cover with another dish.

3. Leave for 24 hours; turn into a colander to drain, and if necessary, wipe lightly with a clean, soft cloth. Put them in a jar; boil up the vinegar with the spices, and when cold, pour it over the cabbage. It will be fit for use in a week or two, but if kept for a very long time, the cabbage is liable to get soft and discoloured. To be really nice and crisp, and of a good red colour, it should be eaten almost immediately after it is made. A little bruised cochineal boiled with the vinegar adds greatly to the appearance of this pickle. Tie down with bladder, and keep in a dry place.
Reply:http://www.bbcgoodfood.com/recipes/3064/...



Try this.
Reply:http://www.sainsburys.co.uk/food/recipe/...
Reply:Sweet and Sour Tomato Sauce:

2 tablespoons extra-virgin olive oil

2 garlic cloves, smashed

1 1/2 quarts crushed tomatoes

2 tablespoons white wine vinegar

1 tablespoon sugar

Kosher salt and freshly ground black pepper

Cabbage Rolls:

11/4 cup extra-virgin olive oil

1 yellow onion, chopped

2 garlic cloves, minced

2 tablespoons tomato paste

Splash dry red wine

2 tablespoons chopped fresh flat-leaf parsley

1 pound ground beef

1 pound ground pork

1 large egg

1 1/2 cups steamed white rice

Kosher salt and freshly ground black pepper

2 large heads green cabbage, about 3 pounds each





To make the sauce:

Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.

Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.



Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.



Preheat the oven to 350 degrees F.



Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.
Reply:Ye, try it. It sounds really delicious.
Reply:http://allrecipes.com/Recipe/Danish-Chri...
Reply:Emeril LaGasse made red cabbage on Good Morning America his morning. They usually list his recipes on their website. www.abcnews.com Then find the link for Good Morning America.
Reply:i can't give you exact but this is close,



couple cups of vinegar in a pan with 1stick butter boil

add thin slice red cabbage until it is all soaked into the vinegar, continue boiling until the cabbage is soft, add regular sugar to taste, probably a couple cups. it takes about1 1/2 hours to make. when it is cool, place in jar and put in fridge it last forever.
Reply:cut cabbage in small strips .cook in butter brown sugar 3 cloves and a cinnamonstick add cabbage with red wine little vinegar,bring to the boil add apple,boskoop or bramley and let it softly steam for 45 min.nice with mashed potato,and stewmeat
Reply:My wife says look for Red Cabbage and Apple on the net. She says Jamie Oliver has a recipe as well.
Reply:Its just pickled red cabbage. Lots cheaper and easier to buy a jar in Tesco. No-one will know, HappT Christmas %26gt;
Reply:Try gently steaming the shredded cabbage with a little oil or butter and adding diced pancetta and chestnuts.
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