In article <3VnDN.102343$
Sf59.74132@fx48.iad>,
g.stereo@shaw.ca says...
Sometime ago you commented on my adding walnuts when braising red cabbage. The following appeared in the WaPo this morning. It's on my list
if I can find those vacuum-packed chestnuts that aren't "Product
of China." One could leave out the sugar and even substitute
cyder for the red wine. I don't have a multi cooker but use a
large Emil Henry pot.
Braised Red Cabbage With Apples and Chestnuts
Ingredients
Servings: 8
4 to 4 1/2 pounds red cabbage
2 tablespoons vegetable or extra-virgin olive oil
2 medium onions, sliced into half-moons
1 cup dry red wine
3/4 cup water
4 firm apples, peeled, quartered and cored
10 ounces vacuum-packed peeled chestnuts
3 to 4 tablespoons sugar, or more as needed
1 bay leaf
Fine sea salt
Freshly ground black pepper
Directions
Step 1
Cut out/discard the core from the cabbage. Cut the cabbage in half,
then with cut sides down, cut the halves into several wedges. Slice each wedge into thin strips.
Step 2
Heat the oil in the multicooker using the saute function. Add the
onions and cook for about 3 minutes (uncovered), until sizzling and
softened. Turn off the saute function.
Step 3
Add the cabbage, wine and water to the pot. Stir in the apples, chestnuts, sugar and bay leaf. Season lightly with salt and pepper. Cook
on high pressure for 12 minutes.
Step 4
Allow the steam to release naturally. Discard the bay leaf.
Step 5
Taste the cabbage and adjust the seasonings, adding more salt,
pepper, and/or sugar as needed.
That does sound good! I sometimes use cider when making
red cabbage. Not as much sugar as your recipe; and I cook
it in a big pan on top of the stove. Our vacuum packed
chestnuts come from Europe, great to have them available
all year round to enjoy with cabbage, sprouts, sausages
etc.
Janet UK
--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)