FoodBanter.com - View Single Post

hahabogus[_3_]

(Victor Sack) wrote in
on Sep Tue 2009 04:47 pm

> maxine in ri > wrote:
>
>> Or should that be rott kohl?
>
> Rotkohl.
>
>> Either way, there are two head of red
>> cabbage in my fridge, and I shudder at the thought of vinegar, apples,
>> and other braising ideas.
>
> Why? You tried it and didn't like it? If you want a specifically
> German recipe, there is very often lard or bacon fat... is that a viable
> option?
>
>> I'm thinking of something with chestnuts (found a recipe) to bring out
>> the nuttiness that may be inherent in the beastie.
>
> Can't help there, as I don't like chestnuts.
>
>> Does cabbage take well to roasting?
>
> Well, you can make a gratin.
>
> Here are a couple of recipes.
>
> Rotkohl bayerische Art
> Red Cabbage Bavarian Style
> serves 4
>
> 1 head red cabbage (about 1 kg/ 2.2 pounds)
> 1 onion
> 30 g (about an ounce) clarified butter
> 1-2 teaspoons sugar
> 1-2 teaspoons caraway seeds (I omit them)
> salt
> freshly ground black pepper
> 1/4 l (a generous cup) meat or vegetable stock or broth
> 3 parsley twigs
> 2 tablespoons lemon juice
>
> 1. Quarter the cabbage and remove the outer leaves and the core. Wash
> the quarters and slice finely. Peel the onion and chop finely.
>
> 2. In a pot, heat the butter and the sugar over medium-to-high heat and
> let lightly brown, stirring constantly.
>
> 3. Add the cabbage, onions, caraway, salt and pepper, and cook for a
> few seconds, stirring.
>
> 4. Add the stock or broth, bring to boil, and cook, covered, over
> low-to-medium heat for about 15 minutes, until just soft.
>
> 5. Wash, dry and finely chop the parsley.
>
> 6. Sprinkle lemon juice over the cabbage to taste and serve, mixed with
> parsley.
>
>
>
> Rotkohlgratin
> Red Cabbage Gratin
> serves 5
>
> 2 large onions
> 1 garlic clove
> 1 medium-sized head red cabbage
> 1 small bunch parsley
> 4-5 tablespoons oil
> 200 ml (0.8 cup) cream
> 3 eggs
> salt
> Cayenne pepper
> 1 teaspoon ground caraway (I omit it)
> 1 teaspoon dried thyme
> 200 g (7 oz) grated cheese of choice (such as Gruyère, Gouda, Edam, or
> mozzarella, each making a difference)
> 50 g (1.8 oz) butter
>
> 1. Peel and chop separately the onions and the garlic.
>
> 2. Clean and quarter the cabbage and remove the core. Wash and finely
> slice the quarters.
>
> 3. Wash, dry and finely chop the parsley.
>
> 4. Heat the oil and, in batches, brown the cabbage and onions over low
> heat, stirring, remove and let cool until just warm.
>
> 5. Mix in the garlic.
>
> 6. Mix the cream together with the eggs, salt, a healthy pinch of
> Cayenne pepper, caraway and thyme.
>
> 7. Layer the cabbage, the cream mixture and about two-thirds of the
> cheese in two layers in a large casserole with a lid. Sprinkle with the
> rest of the cheese on top.
>
> 8. Place small pats of butter on top.
>
> 9. Cover, put on the lowest shelf of the cold oven and bake at
> 180°C/360°F, or by convection at 160°C/320°F for 20 minutes.
>
> 10. Remove the lid and bake for 30 more minutes until the top is nicely
> browned.
>
> Victor
>

Around these parts red cabbage is panfried in a little butter, a little sugar and a little red wine.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante