Chox rouge aux groseille braise
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chox rouge aux groseille braise
  Vegetables    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:16 AM. Recipe ID 25788. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chox rouge aux groseille braise
 Categories: Vegetables, Vegetarian, Vegan
      Yield: 6 servings
 
      1 tb Whole caraway seeds
           -=OR=- Cumin seeds
      2 ts Dry red wine
      1    Red or yellow onion
           - thinly sliced
    1/4 ts Salt; more to taste
      1 sm Red cabbage; thinly sliced
    1/2 c  Currants (or raisins)
      2 tb Vinegar (or more to taste)
           -(red wine, cider or rice)
    2/3 c  Water or apple juice
 
  (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)
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 25788 (Apr 03, 2005)

[an error occurred while processing this directive]