Tuesday, 6 March 2007

I'm On A Cabbage Roll

Like the Maple Glazed Carrots, here is a recipe that entitles you to add anything you like. It is a variation of a recipe I learned from school that is a good recipe for any novice or prefessional to practice. It is cheap, tasty and easy. And it also allows you to practice your braising abilities.

Apple Glazed Braised Cabbage
1 Small Red Cabbage, fine jullienne
2 Granny Smith Apples, grated
1 Small Red Onion, fine brunoise (dice)
250 ml apple juice or cider
50 ml Maple Syrup
Dab of Butter for saute
1 Sprig Fresh Mint, chiffonade
1 Lemon, juiced
Salt and Pepper To Taste

Preheat oven at 350 Celsius. On medium heat in a soup pot, melt butter until frothy. Add onion until translucent. Add apple until slightly brown. Add cabbage and cook for about 2 minutes. The cabbage should deflate as you cook. Deglaze with juice and maple syrup. Bring to boil and cover. Place in oven and cook for 1 hour. Remove from oven and taste, the cabbage should be sweet and tender. Add lemon, mint and seasoning. On stove top, bring to boil and serve.

Serves 8.

Variations are plentiful once again. Whatever you think goes with apples might just work. You can omit mint and add sage and bacon, or remove maple syrup and use rum or you can add leek and raisins.

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