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Red-Cabbage Confit Recipe

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This recipe for Red-Cabbage Confit, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wyer
Added: Friday, February 6, 2004

Category:
Category:

Ingredients:  
Ingredients:  
8 cups thinly sliced red cabbage (about 2 lbs.)
1 large onion, sliced thin (about 3 cups)
1 bay leaf
1/4 tsp dried thyme, crumbled
4 dried allspice berries
2 garlic cloves, crushed
2 tbl olive oil
1 Granny Smith apple, peeled and grated coarse
1 cup dry red wine
1/4 cup red-wine vinegar plus additional to taste
2 tbl. sugar
1/3 cup dried currants

Directions:
Directions:
In a kettle of boiling salted water blanch the cabbage for 2 min. and drain it. In the kettle, cleaned, cook the onion, bay leaf, thyme, allspice, garlic and salt and pepper in the oil over moderately low heat, stirring until the onion is softened. Add the cabbage, apple, wine, 1/4 cup of the vinegar, sugar and 3/4 cup water. Bring the liquid to a boil. Simmer the mixture, covered, stirring occasionally for 30 to 35 min, or until the cabbage is tender. Discard the berries and add the currants. Simmer the mixture, uncovered, stirring occasionally for 10 to 15 min. or until most of the liquid has evaporated. Discard the bay leaf and garlic and season the confit with salt & pepper and additional vinegar. The confit may be made 2 days in advance, kept covered and chilled and reheated just before serving.

Number Of Servings:
Number Of Servings:
6 cups
Personal Notes:
Personal Notes:
Gourmet 1990

 

 

 

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