Sweet and Sour Red Cabbage with Apple AND SPICES: SUPPORT TO VIEW

Often recipes with grilled meats, cured meats or poultry are looking for a companion to go off the beaten track of potato, rice or boiled-grilled vegetables. A taste able to accompany meats with strong features.


In response to this quest, this recipe for sweet and sour cabbage was tested on two occasions last month, where the need was to accompany the intense flavor and roast beef roast partridge Black angus , respectively. Simultaneously, at the aesthetic level, there was a desire to intensify the color of the dish and play with the other ingredients (eg roast beef accompanied with mashed carrot orange, which color and flavor created a nice game of opposites). This culinary approach if the cabbage and glykoxino character, not as to the methodology compared with the known "zaouerkraout" (= sour sauerkraut cabbage in German), which is not the product of cooking, but fermentation. The classic German "zaouerkraout" is by anaerobic fermentation of chopped cabbage, mixed with salt, which within 2-3 weeks produced lactic acid, which in turn gives a distinctive sour flavor to the dish (recipe here). In Alsace However, where the accompaniment of sour cabbage has become the basis for a great main dish with sausage and potatoes, "soukrout" (Choucroute and Alsatian Sürkrüt), the manufacturing process in some recipes about cooking, ie corresponding to the recipe, while others used the German method of fermentation. recipe for red cabbage is very simple, light and with sure success. Serving an excellent clarity roast meat, poultry or ham on the table and gives an interesting and original for itself on us, tone color, texture and taste. My experience is that even liked Sochaux had not retry. Preparation: 10 minutes cooking and 1:10. The good thing about this dish is that it improves the flavor if prepared the day before and simply warm up a bit before serving, adding a little water. Easy recipe. Ingredients (8 people)