[Braised Red Cabbage with Red Wine and Chestnuts]
Red cabbage braised in this fashion is a fine dish to serve with roast goose, duck, pork, venison, or wild boar. Or you may cook the meat in the casserole with the cabbage, see the recipe for duck on page 280. All red vegetables must cook with something acid to retain their color; thus the tart apples and red wine in the following recipe. For 6 people
A 54-lb. chunk of bacon Remove the rind and cut the bacon into lardons, strips i'/2 inches long and ¡4 inch across. You will have about y3 cup. Simmer for 10 minutes in 1 quart of water. Drain.
54 cup thinly sliced carrots
1 cup sliced onions
3 Tb rendered fresh goose or pork fat, or butter
A 5- to 6-quart, covered, fireproof casserole
2 lbs. (6 to 7 cups) red cabbage leaves cut into 54-inch slices
Cook the bacon, carrots, and onions, in fat or butter slowly in the covered casserole for 10 minutes without browning.
Stir in the cabbage leaves and when well covered with the fat and vegetables, cover and cook slowly for 10 minutes.
2 cups diced tart apples 2 cloves mashed garlic 54 tsp ground bay leaf 54 tsp clove 54 tsp nutmeg 54 tsp salt ys tsp pepper
2 cups good, young red wine (Bordeaux, Macon, or Chianti) 2 cups brown stock or canned beef bouillon
Stir in all the ingredients listed at the left. Bring to the simmer on top of the stove. Cover and place in middle level of preheated oven. Regulate heat so cabbage bubbles slowly for 3 to 354 hours.
24 peeled chestnuts, page 518
Add the chestnuts to the cabbage, cover and return casserole to oven for 1 to iJ4 hours more, or until the chestnuts are tender and all the liquid in the casserole has been absorbed by the cabbage. Taste carefully for seasoning, and serve as follows:
(*) If not served immediately, set aside uncovered Reheat slowly before serving.
4 oi 5 sprigs of paisley Turn into a vegetable dish or heap around your meat, A hot vegetable dish and decorate with parsley.
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