Sweet And Sour Cabbage

Recipe Ingredients

1 tablespoon	15ml	Olive oil
3 oz	85g	Bacon - diced
1/2 cup	31g / 1.1oz	Chopped onions
2 cups	474ml	Shredded Nappa cabbage
1		Granny Smith Apple - cored and diced
1/4 cup	59ml	Apple cider vinegar
2		Bay leaves
2		Cinnamon sticks
1/4 teaspoon	1.3ml	Ground allspice
1/2 cup	118ml	Water
3 tablespoons	45ml	Sugar
2 tablespoons	30ml	Finely-chopped parsley
6 oz	170g	Roasted pork loin - sliced
1/2 cup	118ml	Fried leeks
1/2 cup	118ml	Shallot reduction
		(veal reduction with julienned shallots)
1 tablespoon	15ml	Chopped chives
1 tablespoon	15ml	Brunoise red pepper

Recipe Instructions

In a large non-reactive saute pan, heat the olive oil. When the oil is hot, render the bacon until crispy, about 3 to 5 minutes. Remove the bacon and drain on a paper-lined plate. Saute the onions and cabbage for 2 to 3 minutes in the bacon fat. Season with salt and pepper. Add the apples, vinegar, bay leaves, cinnamon sticks, allspice, and water and simmer for 3 minutes. Stir in the sugar to dissolve, about 2 minutes. Cover the pot and cook for 15 minutes. Turn up the heat and uncover. Continue to cook for 15 minutes, stirring occasionally. Stir in the bacon and parsley. Adjust the seasonings if needed.

Place a slice of the pork loin in the center of the plate. Alternate layering the cabbage and pork, until all the pork is used. Top the mille-feuille with the fried leeks and spoon the reduction around the plate. Garnish with chives and brunoise peppers.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2417 broadcast 01-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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