Chox Rouge Aux Groseille Braise Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Whole caraway seeds =OR=- Cumin seeds,
2 tsp: Dry red wine,
1: Red or yellow onion thinly sliced,
1/4 tsp: Salt, more to taste
1 small: Red cabbage, thinly sliced
1/2 cup: Currants, or raisins
2 tbsp: Vinegar, (or more to taste) (red wine, cider or rice)
2/3 cup: Water or apple juice,
Directions:
(Braised Red Cabbage with Currants)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Toast caraway or cumin seeds in a roaster oven or frying pan until
they smell nutty, about 1 min. In a large pot, heat wine. Add onion
& salt, and saute for 5 min., until onion wilts and smells very
sweet. Add red cabbageand saute over medium-low heat until it wilts a
little, about 5 min. (Add water as needed to prevent sticking.) Add
caraway or cumin seeds and currants. Mix vinegar and water or apple
juice, pour over the cabbage and mix well. Preheat oven to 375
degrees. Lightly oil a 6-8 cup baking dish and spoon the cabbage and
liquid into it. Cover and bake for 45 to 60 minutes. Serve warm or at
room temp. Serves 6. This may be refrigerated in dish for 3-4 days
and reheated in covered casserole in the oven.
From: the January 1993 issue of Vegetarian Times
FROM: JANICE MESSALI (SWSH14B)
Source from luhu.jp
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Toast caraway or cumin seeds in a roaster oven or frying pan until
they smell nutty, about 1 min. In a large pot, heat wine. Add onion
& salt, and saute for 5 min., until onion wilts and smells very
sweet. Add red cabbageand saute over medium-low heat until it wilts a
little, about 5 min. (Add water as needed to prevent sticking.) Add
caraway or cumin seeds and currants. Mix vinegar and water or apple
juice, pour over the cabbage and mix well. Preheat oven to 375
degrees. Lightly oil a 6-8 cup baking dish and spoon the cabbage and
liquid into it. Cover and bake for 45 to 60 minutes. Serve warm or at
room temp. Serves 6. This may be refrigerated in dish for 3-4 days
and reheated in covered casserole in the oven.
From: the January 1993 issue of Vegetarian Times
FROM: JANICE MESSALI (SWSH14B)
Source from luhu.jp