SWEET AND SOUR CABBAGE(Emeril)

* Exported from MasterCook II *

SWEET AND SOUR CABBAGE (Emeril)

Recipe By :ESSENCE OF EMERIL SHOW #EE2417
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
3 ounces diced bacon, -- raw
1/2 cup chopped onions
2 cups shredded Nappa cabbage
1 Granny Smith Apple, -- cored and diced
1/4 cup apple cider vinegar
2 bay leaves
2 whole cinnamon sticks
1/4 teaspoon ground allspice
1/2 cup water
3 tablespoons sugar
2 tablespoons finely chopped parsley
6 ounce roasted pork loin, -- sliced into 1-inch slices
1/2 cup fried leeks
1/2 cup shallot reduction (veal reduction with julienned=
shallot
1 tablespoon chopped chives
1 tablespoon brunoise red pepper


In a large non-reactive saut_ pan, heat the olive oil. When the oil is hot,
render the bacon until crispy, about 3-5 minutes. Remove the bacon and
drain on a paper-lined plate. Saut_ the onions and cabbage for 2-3 minutes
in the bacon fat. Season with salt and pepper. Add the apples, vinegar, bay=
=7F
leaves, cinnamon sticks, allspice, and water and simmer for 3 minutes. Stir
in the sugar to dissolve, about 2 minutes. Cover the pot and cook for 15
minutes. Turn up the heat and uncover. Continue to cook for 15 minutes,
stirring occasionally. Stir in the bacon and parsley. Adjust the seasonings
if needed. Plate a slice of the pork loin in the center of the plate.
Alternate layering the cabbage and pork, until all the pork is used. Top
the mille-feuille with the fried leeks and spoon the reduction around the
plate. Garnish with chives and brunoise peppers.

Yield: about 2 cups

- - - - - - - - - - - - - - - - - -