Braised Red And Green Cabbage

Recipe Ingredients

3 teaspoons	15ml	Olive oil
1/4 cup	36g / 1.3oz	Chopped bacon
1/2 cup	31g / 1.1oz	Chopped onions
4 cups	948ml	Coarsely-shredded red cabbage - (abt 1/2 head)
7 cups	1659ml	Coarsely-shredded green cabbage - (abt 1/2 large head)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Apple cider vinegar
4		Bay leaves
2		Cinnamon sticks
1/4 teaspoon	1.3ml	Ground allspice
1/2 cup	118ml	Water
3 tablespoons	45ml	Sugar
3/4 cup	177ml	Beer
1 1/2 teaspoons	7.5ml	Creole mustard

Recipe Instructions

In 2 large saute pans, heat 1 1/2 teaspoons of oil in each. Add the bacon to one of the saute pans and render until crispy. Add 1/4 cup of chopped onions and red cabbage to the remaining saute pan. Season with salt and pepper. Saute for 1 minute. Add the vinegar, 2 bay leaves, cinnamon, allspice, and water, and stir and simmer for 3 minutes. Stir in the sugar and cook , stirring the cabbage, for 2 minutes. Cover the pot and cook over high heat for 3 minutes. Reduce the heat to medium and cook for 15 minutes. Uncover, turn the heat up to high and cook, stirring from time to time, until the cabbage is tender, for about 15 minutes.

To the rendered bacon, add the remaining onions and green cabbage. Season with salt and pepper. Saute for 1 minute. Stir in the remaining bay leaves, beer, and mustard and simmer for 3 minutes. Cover the pot and cook over high heat for 3 minutes. Reduce the heat to medium and cook for 10 minutes. Uncover, turn the heat up to high and cook, stirring from time to time, until the cabbage is tender, for about 10 minutes.

This recipe yields 2 cups of each.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2455 broadcast 12-27-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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