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Wine-braised Red Cabbage
2013-11-01
https://api2.metro.ca/userfiles/image/recipes/compotee-de-chou-rouge-au-vin-rouge-et-au-laurier-7364.jpg
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In a casserole over medium-high heat, cook diced bacon until golden brown.Reduce heat to medium-low.Add cabbage and onion.Season to taste and cook another 10 minutes.Add garlic and cook another 2 minutes.Stir in bay leaves and thyme.Deglaze with red wine.Add veal stock and simmer, covered, over low heat for 30 minutes.This braised cabbage pairs beautifully with turkey.
6
Chef Caroline McCann
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1/4 cup (60 mL) smoked bacon finely diced
1 red cabbage, cored and finely sliced
1 red onion, finely sliced
2 garlic cloves, finely sliced
2 Selection bay leaves
1 sprig of thyme
1/3 cup (80 mL) veal stock
salt and freshly ground pepper to taste
Wine-braised Red Cabbage
6
starters
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME
Ingredients
-
1/4 cup
(60 mL)smoked bacon finely diced
-
1
red cabbage, cored and finely sliced
-
1
red onion, finely sliced
-
2
garlic cloves, finely sliced
-
2
Selection bay leaves
-
1
sprig of thyme
-
1/3 cup
(80 mL)veal stock
-
salt and freshly ground pepper to taste
Preparation
In a casserole over medium-high heat, cook diced bacon until golden brown.
Reduce heat to medium-low.
Add cabbage and onion.
Season to taste and cook another 10 minutes.
Add garlic and cook another 2 minutes.
Stir in bay leaves and thyme.
Deglaze with red wine.
Add veal stock and simmer, covered, over low heat for 30 minutes.
This braised cabbage pairs beautifully with turkey.
Source :
Chef Caroline McCann
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
