Chox Rouge Aux Groseille Braise

* Exported from MasterCook *

CHOX ROUGE AUX GROSEILLE BRAISE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Whole caraway seeds
-ÿÿCumin seeds
2 ts Dry red wine
1 Red or yellow onion
- thinly sliced
1/4 ts Salt -- more to taste
1 sm Red cabbage -- thinly sliced
1/2 c Currants (or raisins)
2 tb Vinegar (or more to taste)
-(red wine, cider or rice)
2/3 c Water or apple juice

(Braised Red Cabbage with Currants)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Toast caraway or cumin seeds in a roaster oven or
frying pan until they smell nutty, about 1 min. In a
large pot, heat wine. Add onion & salt, and saute for
5 min., until onion wilts and smells very sweet. Add
red cabbageand saute over medium-low heat until it
wilts a little, about 5 min. (Add water as needed to
prevent sticking.) Add caraway or cumin seeds and
currants. Mix vinegar and water or apple juice, pour
over the cabbage and mix well. Preheat oven to 375
degrees. Lightly oil a 6-8 cup baking dish and spoon
the cabbage and liquid into it. Cover and bake for 45
to 60 minutes. Serve warm or at room temp. Serves 6.
This may be refrigerated in dish for 3-4 days and
reheated in covered casserole in the oven.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)



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