Marian Burross Red Cabbage Food

PICKLED DUCK WITH MUSTARD SAUCE AND RED CABBAGE

Steps:

• Marinate ducks overnight in mixture of water, salt and sugar. Before cooking, drain and wash. Fill cavities with parsley and bay leaves. Season with pepper. Place in large roasting pan and roast at 450 degrees for 15 minutes.
• Add stock to depth of one-quarter inch; lift ducks so stock can run underneath. Continue cooking 30 to 35 minutes, adding stock if necessary. Cool 15 minutes.
• Slice breasts and thighs thinly so that there are a total of 20 slices. Reserve remaining duck for other uses.
• To reheat, wrap stacked slices of duck in foil and place in warm oven for 20 minutes.
• Serve with mustard sauce and red cabbage, and garnish with kale and gooseberries.

STEWED RED CABBAGE

Steps:

• Place cabbage in a large pot. Add onion, apples and pear. Place cloves and peppercorns on a double layer of cheesecloth and tie with string to make a bag. Add the bag and all the remaining ingredients to the pot. Cover and refrigerate overnight.
• Place pot, uncovered, over medium-low heat. Bring liquid to a simmer. Simmer, stirring occasionally, until cabbage is tender and liquid has reduced and thickened, about 2 hours. Remove bag, cinnamon stick and bay leaf. Add salt to taste. Serve hot.

BRAISED RED CABBAGE

Steps:

• Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
• Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
• Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
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RED CABBAGE, APPLES AND RICE

Steps:

• Bring rice and water to boil. Reduce heat and simmer rice, covered, until water is absorbed and rice is tender, 17 minutes total.
• Meanwhile, saute onions in hot oil until they begin to brown. Stir in cumin and apples and saute until apples begin to brown.
• Add the cabbage, ginger, prunes and apple juice, and bring to boil. Cook covered over high heat about 5 minutes; remove cover and continue to cook over medium heat until most of the liquid is absorbed.
• When rice is cooked, stir it into the cabbage mixture and serve.

COLESLAW WITH MANGO

Steps:

• Shred whole cabbage fine.
• Scrape carrot and shred fine.
• Chop onion and pepper fine.
• Peel mango and dice fine.
• Combine onion, pepper, mango, yogurt, caraway seeds, vinegar and mustard; stir well.
• Stir in cabbage and carrot; season with salt and pepper.

SWEET AND SOUR RED CABBAGE AND APPLES

Steps:

• Mince garlic. If using a food processor to grate the cabbage, use it to mince the garlic; otherwise mince by hand.
• Grate whole cabbage.
• Heat oil in nonstick pan, and add garlic and cabbage. Saute over medium heat.
• Meanwhile wash, core and cut apples into bite-size chunks. Add to cabbage mixture, and stir well.
• Add remaining ingredients. Cover, and cook over low heat, until apples are tender, about 7 minutes.

MARIAN BURROS'S RED CABBAGE

Steps:

• Slice five center slices from each cabbage, one-quarter- to one-half-inch thick. Saute in hot butter about three minutes, until barely soft, so cabbage slices keep their shape.
• Stir in preserves and wine to glaze cabbage.