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What You Need:
(To serve 6)
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¼ pound salt pork, diced
2 cups water
½ cup finely chopped onions
3 pounds red cabbage cut into julienne strips (about 12 cups)
1½ cups dry red wine
1½ cups beef stock, fresh or canned
2 tablespoons wine vinegar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
Freshly ground black pepper
1 two-pound can whole unflavored chestnuts (not marrons glaces), drained and washed
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 325°.Blanch the salt pork by simmering it in 2 cups of water for 5 minutes. Drain the salt pork and dry it with paper towels. In a heavy 4- to 5-quart flameproof casserole that has a tight fitting cover, cook the pork over moderate heat, stirring frequently, until the dice are crisp and golden and have rendered all their fat. With a slotted spoon, remove the pork dice and reserve them.
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2. Cook the onions in the fat remaining in the casserole over moderate heat, stirring frequently, for 5 minutes, or until soft but not brown. Stir in the cabbage, cover the casserole and cook over low heat for 10 minutes.
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3. Add the wine, beef stock, vinegar, nutmeg, cloves, salt pork dice, salt and a generous grinding of pepper to the cabbage. Cover the casserole again and bake on the middle shelf of the oven for 2 hours. (Check to be sure the liquids are not cooking away too fast; if they seem to be, add more stock.)
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4. Gently stir in the chestnuts and bake covered for 1 hour more, or until the cabbage is tender and most of the liquid has been absorbed. Correct seasoning and serve from the casserole or a heated vegetable dish.
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