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1. Braised Red Cabbage

2. Tomatoes Provencale

3. Mediterranean Roast Chicken

Book Description

A culinary genius who helped change the way America eats, Sheila Lukins is the cook behind the phenomenal success of The Silver Palate Cookbooks and The New Basics Cookbook, with over 5 million copies in print. Now Sheila embarks on her first solo journey, visiting 33 countries on a cooks tour of cuisines, ingredients, and tastes.

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Sheila Lukins All Around the World Cookbook

Authors: Sheila Lukins

Date: January 1994

ISBN: 1563052377

Publisher: Workman Publishing Company

Paperback

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always thought that good bacon was necessary to make a flavorful red cabbage dish until I discovered this delicate Swedish version, which I find more to my liking. By combining red wine vinegar, red currant jelly, and dried cherries, the balance of sweet and sour is just right. Once all the ingredients are tossed together, the pot is covered and braised for 1 hour, making the preparation rather effortless and the result superb. An essential served with any roasted goose feast, this vegetable also goes beautifully with duck and roasted pork dishes.

Servings: 6 to 8

• 1 large red cabbage (about 2 1/2 pounds), cored, halved, and tough outer leaves discarded

• 2 tablespoons unsalted butter

• 1 cup dried cherries

• 1/4 cup red wine vinegar

• 1/4 cup apple juice

• 1/4 cup red currant jelly

• 1 tablespoon sugar

• Salt and coarsely ground black pepper, to taste

1. Preheat the oven to 325 F.

2. Cut the red cabbage into thin slices and set aside.

3. Melt the butter in a large, heavy, ovenproof pot over medium heat. Add the cherries and cook until they begin to soften, 2 minutes, stirring.

4. Add the cabbage, vinegar, apple juice, red currant jelly, sugar; salt, and pepper. Cook over low heat until the cabbage begins to wilt, 5 minutes, stirring occasionally. Cover and braise in the oven for 1 hour. The cabbage will be tender and the liquid slightly thickened. Serve hot. This dish may be stored covered in the refrigerator for up to 3 days.

More From This Book:

1. Braised Red Cabbage

2. Tomatoes Provencale

3. Mediterranean Roast Chicken

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