Julia Child's Braised Red Cabbage w/Red Wine & Chestnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 lb. bacon1/2 cup thinly sliced carrots1 cup slice onion3 Tbsp. butter2 lbs (6 or 7 cups) red cabbage, cut into 1/2" slices2 cups diced tart apples2 cloves mashed garlic1/4 tsp ground bay leaf1/8 tsp clove1/8 tsp nutmeg1/2 tsp salt1/8 tsp pepper2 cups good, young red wine (Bordeaux, Chianti)2 cups beef stock24 peeled chestnutsSalt & pepper to taste
Preheat oven to 325 degrees and tie on the apron - It's time to cook with Julia!
Remove the rind (if you get a chunk of bacon) and cut into strips 1 1/2" long & 1/4" across. Simmer for 10 minutes in 1 quart of water. Drain.
Cook the bacon, carrots and onion in the butter slowly in an oven-proof pan for 10 minutes without browning. Stir in the cabbage leaves and when well covered with the butter and vegetables, cook slowly for 10 minutes. Add all additional ingredients (except for the chestnuts). Bring to a simmer on top of the stove. Cover and place in middle of preheated oven. Regulate heat so cabbage bubbles slowly for 3 to 3 1/2 hours. Add the chustnuts, cover and return pan to oven for 1 to 1 1/2 hours more, or until the chestnuts are tender and all the liquid has been absorbed by the cabbage. Taste carefully for seasoning. Can be made ahead - this is even better when reheated the next day! Serves 6 people.
Number of Servings: 6
Recipe submitted by SparkPeople user PMGOHIO.
Remove the rind (if you get a chunk of bacon) and cut into strips 1 1/2" long & 1/4" across. Simmer for 10 minutes in 1 quart of water. Drain.
Cook the bacon, carrots and onion in the butter slowly in an oven-proof pan for 10 minutes without browning. Stir in the cabbage leaves and when well covered with the butter and vegetables, cook slowly for 10 minutes. Add all additional ingredients (except for the chestnuts). Bring to a simmer on top of the stove. Cover and place in middle of preheated oven. Regulate heat so cabbage bubbles slowly for 3 to 3 1/2 hours. Add the chustnuts, cover and return pan to oven for 1 to 1 1/2 hours more, or until the chestnuts are tender and all the liquid has been absorbed by the cabbage. Taste carefully for seasoning. Can be made ahead - this is even better when reheated the next day! Serves 6 people.
Number of Servings: 6
Recipe submitted by SparkPeople user PMGOHIO.
Nutritional Info Amount Per Serving
- Calories: 334.1
- Total Fat: 15.9 g
- Cholesterol: 31.3 mg
- Sodium: 546.3 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 3.9 g
- Protein: 10.0 g
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