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Recipes & Menus |
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| Red Cabbage |
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| by Doug |
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| Preparation Time |
0 hours 00 minutes |
| Cooking Time |
0 hours 00 minutes |
| Total Time |
0 hours 00 minutes |
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| Servings |
Makes 4 servings |
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| Main ingredient |
Red Cabbage |
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| USA Ingredient List |
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Metric Ingredient List |
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| There is no review on this recipe |
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| Ingredients |
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4 pounds bottled or canned red cabbage
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7 ounces ordinary red wine
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1 tablespoon goose fat. If you cannot get goose fat, use half a tablespoon butter and half a tablespoon oil, but goose fat is better. In France and Germany one can buy it in all the larger food stores.
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2 apples
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4 bay leaves
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6 cloves
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2 kg bottled or canned red cabbage
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200 ml ordinary red wine
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15 ml goose fat. If you cannot get goose fat, use half a tablespoon butter and half a tablespoon oil, but goose fat is better. In France and Germany one can buy it in all the larger food stores.
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2 apples
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4 bay leaves
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6 cloves
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| Preparation |
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Put all the ingredients, except for the apples, into a pot.
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Put the pot on low heat (light simmer), so that the water in the pot evaporates.
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Peel and core the apples. Cut the flesh of the apple into small pieces (half an inch square) and add to the pot.
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Leave the pot on low heat, stirring occasionally (perhaps every half hour) until almost all the liquid is evaporated. When the liquid is almost completely evaporated, turn the heat off and allow to cool. If you've started this in the morning, you can allow to cool during the afternoon. If you've started in the evening, you can allow to cool over night.
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After the pot contents have completely cooled, put the pot back on low heat and continue evaporation until there is no liquid at the bottom of the pot. During this time, the red cabbage will have turned from a pale pink to a dark purple. Stir periodically to prevent the cabbage on the bottom burning.
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| Additional Notes |
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This is the best recipe I've found for red cabbage, and it is far tastier than the other versions I've had (both in home-cooked meals and good restaurants). However, few people do it this traditional way due to the time it takes. The amount of work isn't much, but one does have to be around to stir occasionally to ensure that the cabbage at the bottom of the pan doesn't burn.
The secret of this recipe is the slow evaporation of all the excess liquid. During this period, the various ingredients slowly combine into a delicious feast.
One of the advantages of this recipe is that it keeps very well. You can prepare everything a day in advance. If you've made too much for one meal, you can also warm it up and it will taste great the next day.
Before serving, you may wish to remove the bay leaves so that you guests won't have to pick them out.
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