Julia Child's Braised Red Cabbage w/Red Wine & Chestnuts
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Julia Child's Braised Red Cabbage w/Red Wine & Chestnuts calories by ingredient
Introduction
Thought I would try this from the original Julia Child cookbook for Easter dinner. Thought I would try this from the original Julia Child cookbook for Easter dinner.Number of Servings: 6
Ingredients
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1/4 lb. bacon
1/2 cup thinly sliced carrots
1 cup slice onion
3 Tbsp. butter
2 lbs (6 or 7 cups) red cabbage, cut into 1/2" slices
2 cups diced tart apples
2 cloves mashed garlic
1/4 tsp ground bay leaf
1/8 tsp clove
1/8 tsp nutmeg
1/2 tsp salt
1/8 tsp pepper
2 cups good, young red wine (Bordeaux, Chianti)
2 cups beef stock
24 peeled chestnuts
Salt & pepper to taste
Directions
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.