Red Cabbage Alsatian Style Recipes

RED CABBAGE ALSATIAN-STYLE

Steps:

• Pull off and discard any blemished outer leaves of the cabbage, and remove the core. Shred the cabbage finely.
• Heat the oil in a heavy skillet. Add the onions and cook, stirring, until wilted. Add the cabbage, cloves, cumin, apple, vinegar, sugar and broth. Add salt and pepper. Blend well. Bring to a boil. Cover and simmer for 25 minutes, stirring often. Stir in the butter and serve.

RED CABBAGE WITH CHESTNUTS

Steps:

• Preheat oven to 400°F. Using small knife, cut an X in each chestnut. Place in roasting pan. Bake until shells loosen, about 35 minutes. Cool slightly. Remove hard shell and brown skin from each nut. Set aside.
• Heat oil in large pot over medium-low heat. Add onion; sauté until soft, about 5 minutes. Add cabbage, vinegar, water and sugar. Cover; cook until cabbage is tender, stirring occasionally, about 40 minutes. Add nuts; cook until warm, about 10 minutes longer. Season with salt and pepper.

RED CABBAGE WITH CHESTNUTS

Steps:

• Sauté the onions in the goose fat or vegetable oil in a large casserole or Dutch oven for about 5 minutes, or until translucent. Add the cabbage, sauté for a few minutes, and then stir in the wine.
• Add the clove, the bay leaf, salt, and pepper. Bring to a boil, lower the heat, cover, and simmer for 30 minutes.
• Stir in the apples, cover, and let cook for another 45 minutes. Finally, add the chestnuts, and cook for 15 more minutes. Just before serving, fish out the bay leaf and stir in the vinegar. Adjust seasonings to taste.