Sweet & sour cabbage
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| 3.00 | ounce | bacon; diced |
| ½ | cup | chopped onions |
| 2.00 | cup | shredded nappa cabbage |
| 1.00 | granny smith apple; cored and diced | |
| ¼ | cup | apple cider vinegar |
| 2.00 | bay leaves | |
| 2.00 | whole cinnamon sticks | |
| ¼ | teaspoon | ground allspice |
| ½ | cup | water |
| 3.00 | tablespoon | sugar |
| 2.00 | tablespoon | finely-chopped parsley |
| 6.00 | ounce | roasted pork loin; sliced |
| ½ | cup | fried leeks |
| ½ | cup | shallot reduction |
| 1 | (veal reduction with julienned shal; lots) | |
| 1.00 | tablespoon | chopped chives |
| 1.00 | tablespoon | brunoise red pepper |
Directions
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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2417 broadcast 01-08-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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