Saturday, March 17, 2012

Happy St. Patrick's Day

I'm having a traditional St. Patrick's Day meal tonight. To serve with the Boxty (see my post of March 16, 2012), I sauteed two kinds of cabbage.  I saw a recipe for cabbage gratin that prepared the cabbage this way.  And I'll have Shepherd's pie too.


1/4 cup canola oil, divided use
1 1/4 cups diced yellow onions, divided use
1/2 cup chopped turkey bacon, divided use
1 tablespoon minced garlic, divided use
6 cups chopped red cabbage, about half a large head
6 cups chopped green cabbage, about half a large head
1/4 cup balsamic vinegar
1/4 cup champagne vinegar
3 1/2 cups chicken stock
1/4 cup brown sugar, divided use 

 DIVIDE canola oil between two large pots and heat over medium heat until almost smoking. Add half of onions to each pot and saute for two minutes. Add half of turkey bacon and garlic to each pot and cook for two minutes, stirring frequently. Add the red cabbage to one pot and the green cabbage to the other and cook, stirring, for one minute. Add the balsamic vinegar to red cabbage and the champagne vinegar to the green cabbage. Add half the chicken stock and brown sugar to each pot, salt and pepper to taste, stir well, cover and simmer for 20 minutes.  Serve separately or mix the two cabbages together.

Read more here:

Saute onions and turkey bacon in olive oil.
Two kinds of vinegar used to flavor cabbage: champagne wine vinegar and balsamic.

Green cabbage.
Red cabbage.
Cabbage and boxty for St. Paddy's Day meal.

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