For Tacos:
Preheat grill.
eek in the pan. Roast for 1 hour- 1 hour 10
br>Whisk together all ingredients for barbecue sauce then pour over
ours 15-30 mins.
For the red cabbage and quince, place 1
Combine red cabbage, vinegar and orange juice. Season. Set aside for 30 mins then
ater. Roast in the oven for about 2 1/2 hours
Mix the red cabbage, vinegar, orange juice together and
oil and roast for 1 hour.
Mix the cabbage with a
Slice thinly the red cabbage and place water (I used
very sharp knife.
For the vinaigrette: whisk the vinegar
Heat the oil in a pan and saute the onion until translucent, stirring occasionally. Add the cinnamon sticks and red cabbage, saute briefly then pour in the red wine and vegetable stock. Bring to a boil. Season to taste then add the red currant jelly. Cover and simmer for about 30 mins. Add the crushed gingerbread cookies along with the apple and simmer for another 10 mins.
Mix the cabbage in a bowl with 1/2 tsp of salt and infuse for 30 mins. Whisk the vinegar, sugar, and 3 tbsp of oil until combined.
Heat 1 tbsp of oil in a large saucepan. Saute the red cabbage over low heat for 10 mins, then remove from heat and toss in the vinaigrette.
Heat 2-3 tbsp of oil in a large frying pan, and toast bread slices until brown. Season to taste and remove. Fold the green onions into the cabbage, season, and spread on the bread slices. Arrange on 4 plates, and garnish with Parmesan shavings.
Heat the oil in a large skillet and roast the pine nuts for 3 mins. Remove and fry the wedges of red cabbage in the hot oil, 4 at a time, for 5 mins, turning as necessary. Season to taste and sprinkle with sugar. Finish each serving by adding 2 tbsp balsamic vinegar and 1/3 cup port wine. Bring to a boil, cover and braise for 5 mins. Serve sprinkled with pine nuts and garnished with basil.
aste and toss with the red cabbage. Set aside to marinate. Blanch
Mix the strips of cabbage with the vinegar and sugar.
NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR
Heat 2 tbsp of oil in a saucepan and saute the onion until soft. Pour in the vinegar, the remaining oil and 1/2 cup of water. Add the thyme leaves, bring to a boil and add the red cabbage and a pinch of sugar. Mix well and season to taste. Remove from the heat and leave to cool for 2 hours.
Dry roast the sunflower seeds in a frying pan. Mix the red cabbage, apple, green onions, and feta. Garnish with thyme.
Heat the sunflower oil in a small pan and roast the walnuts for about 4 mins, turning as necessary.
Marinate the red cabbage and onion with the vinegar, salt, pepper and olive oil. Peel the orange with a knife to completely remove the pith. Remove the sections from the separating membrane with a very sharp knife and squeeze out any remaining juice.
Mix the trout, cabbage, dates, walnuts, orange segments and orange zest and reserved juice. Serve garnished with sprouts.
il until translucent, then add red cabbage and mushrooms and cook until
he olive oil& lemon juice for 2 hours, turning the meat