br>Drain the meat thoroughly.
Season the meat with the salt& pepper
aves of the red cabbage and ut into quarters. Cut out the central woody
Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.
f the onion halves and the orange juice into the cavity. Seal the opening
>the pan with 1 cup stock after 30 mins.
For the cabbage
and drizzle with some of the Citrus Vinaigrette. Let rest 5
Peel the orange so that the pith is completely removed. Juice half the orange
pread the mixture under the skin and over the meat. Season the chicken
ne then pour in the stock. Add the bay leaves and
Shred the cabbage.
Peel and slice the apple.
Melt the butter in a Dutch Oven or non-aluminum pot. Add the cabbage and apple slices and mix.
Add the bay leaf, Juniper berries and salt and pepper to taste. Cover and cook over low heat for 10 minutes.
Mix in the dry vermouth, vinegar and sugar.
Cover and cook for 30 minutes.
Taste and adjust seasonings if necessary.
Note: The red cabbage can be cooked for as long as 1 hour but I think that it is best when crisp tender.
Goes well with pork or game dishes.
Mix the red cabbage, vinegar, orange juice together and
Slice thinly the red cabbage and place water (I used
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.
Drizzle the pear slices with the lemon juice and set aside. Heat the orange
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.
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.
Mix the strips of cabbage with the vinegar and sugar. Season to
NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR AND
ucepan and cook the chopped bacon until