Cider cabbage with bacon chop recipe
Inspired by the classic choucroute garnie, this dish is a perfect blend of acid and fat Cider cabbage with bacon chop recipe is inspired by choucroute garnie, the Alsation combination of sauerkraut with sausages and other meats, and the acidity of cider and vinegar cuts through the pork. The recipe involves 1 small head of white cabbage (about 500g), very thinly sliced, and a heavy-based saucepan with a lid on. Melt the butter in the saucepan and cook the onion and caraway seeds on a low heat for about 5 minutes before adding the cider vinegar, cider, cabbage, and stock, season, stir well and cover again. Re-season and cover with the lid to keep warm.
ที่ตีพิมพ์ : 2 ปีที่แล้ว โดย Mark Hix, ใน Lifestyle
Cabbage and cider work really well together; this dish is inspired by choucroute garnie, the Alsation combination of sauerkraut with sausages and other meats, and the acidity of the cider and vinegar cuts through the pork.
• 1 small head (or ½ head) white cabbage (about 500g), very thinly sliced
• Melt the butter in a heavy-based saucepan and cook the onion and caraway seeds on a low heat for about 5 minutes with a lid on, stirring every so often. Add the cider vinegar, cider, cabbage and stock, season, stir well and cover again. Cook on a low heat for 15 minutes, stirring every so often, then remove the lid and continue cooking and stirring until there is no liquid left. Re-season and cover with the lid to keep warm.
• Heat a grill or ridged griddle pan. Lightly oil the chops (if you’re using pork chops you’ll also need to season them). Grill or griddle the chops for 4-5 minutes on each side (in batches if you need) then spoon the cabbage on to plates and place the chops on top.
หัวข้อ: Food & Drink, Recipes