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.\" Type Codes:
.\"   A  appetizers	B  breads	    [unused C  cakes, cookies, candies]
.\"   D  deserts	L  liquors, drinks	   M  main dishs, entrees
.\"   O  other		S  sauces		   SL  salads
.\"   SP  soups		V  vegetables
.\"  
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID" "type code" "date"
.RH MOD.RECIPES-SOURCE "CABBAGE-RED-BRA" "V" "10/15/95"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "BRAISED RED CABBAGE" "braised red cabbage with red wine and chestnuts"
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fIChou rouge \*(a` la limousine.\fP
.PP
Red cabbage braised for five hours with red wine and chestnuts.
Long cooking time but easy preparation.
Browned marinated pork roast or pork chops, or browned chicken,
may be added to cook along with the cabbage over the last 1 or 2 hours,
adding additional flavor to the dish.
Serve with buttered wide egg noodles, parslied potatoes, garlic mashed
potatoes, sauteed potatoes, etc.
.PP
From JC, page 496.
.\" Ingredients Header; give servings or volume
.IH "6 servings"
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items
.PP
.IG "" "5- to 6-qt covered fireproof casserole"
.sp
.IG "1/4 lb" "bacon"
.sp
.IG "1/2 cup" "carrots,"
thinly sliced
.IG "1 cup" "onions,"
sliced
.IG "3 Tbsp" "fat"
(butter, rendered fresh pork fat or goose fat)
.sp
.IG "2 lb" "red cabbage leaves,"
cut into 1/2 inch slices
.sp
.IG "2 cups" "tart apples,"
diced
.IG "2" "garlic cloves ,"
mashed
.IG "1/4 tsp" "ground bay leaf"
.IG "1/8 tsp" "ground clove"
.IG "1/8 tsp" "ground nutmeg"
.IG "1/2 tsp" "salt"
.IG "1/8 tsp" "pepper"
.IG "2 cups" "good young red wine,"
Bordeaux, Macon, or Chianti
.IG "2 cups" "brown stock or canned beef bouillon"
.sp
.IG "24" "chestnuts,"
peeled
.sp
.IG "" "salt and pepper"
.IG "4 or 5" "sprigs of parsley"
.IG "" "hot serving platter"
.\" Procedure header
.PH
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Peel the chestnuts:
cut a cross into skin on flat side, blanch for 2 minutes,
then peel outer and inner skins and remove membrane fragments.
Rehydrated dried chestnuts can be used:
rehydrate overnight, wash,
then pick over and clean out membrane fragments trapped in folds of chestnuts.
.SK 2
Preheat oven to 325 F.
.SK 3
Remove the rind and cut the bacon into strips 1/4 inch wide and 1-1/2
inches long.
Blanch by simmering 10 minutes in 1 quart of water.
Drain.
.SK 4
To prepare the cabbage, quarter the head, remove the heart,
cut the quarters into 1/2 inch slices, and separate each slice into
individual lengths of leaf.
.SK 5
Render bacon in butter at medium heat (@5), 
until lightly browned (10-15 minutes).
Add carrots and onions, mix well, bring up to temperature at medium heat,
then cover and reduce temperature to @3,
and cook until vegetables soften (10-30 minutes).
.SK 6
Stir in the cabbage leaves and mix well to cover them with fat and
vegetables.  Cook slowly (@3-4) for 10 to 20 minutes, until the cabbage
is somewhat limp.
.SK 7
Stir in apples, garlic, spices, wine and stock or bouillon.
The liquid should nearly cover the cabbage.
Bring to the simmer on top of stove, @>3.
Cover casserole and place in middle level of preheated oven.
Regulate heat (275\ F) so cabbage simmers slowly for 3-1/2 hours.
Occasionally check that the liquid level in the casserole is at half level
or more.
Too high heat can dry the casserole.
.SK 8
Add chestnuts, cover and return to oven for 1-1/2 hours more.
.SK 9
At the end of the braising, most of the liquid should have been absorbed.
Taste and adjust seasoning.
Turn onto a hot serving dish or heap around the meat, 
spoon sauce over cabbage,
and decorate with parsley sprigs.
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Dish can be prepared beforehand.
Good if not better when reheated slowly in oven or to a simmer (@2).
.PP
If meat is to be braised with the cabbage, 
brown it and
add it at an appropriate time before the dish is to be finished,
i.e., about 1 hour for thick pork chops, 
or 1-1/2 to 2 hours for a pork roast.
.PP
A large casserole is needed to hold the volume of uncooked
sliced cabbage leaves, which drops markedly during cooking.
.PP
Fresh chestnuts are infinitely more tasty.
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
1 to 1-1/2 hours to placing in oven.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\".WR
.\"John Rupley.
.\".br
.\"Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\".br
.\"rupley@cs.arizona.edu
