Im-pear-ial Russian Cabbage - Sweet Cabbage With ... |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is probably more of a peasant dish, but it needed a catchy name. Ingredients:
1 very large green cabbage |
3-4 bosc pears |
1 cup of dark walnuts |
1/4 lb. and then some of butter |
1/4 cup of honey |
1 quart of stock |
2 cups of pear nectar |
1 1/2 oz. of fresh chives |
salt, white pepper |
Directions:
1. Cut and de-core the cabbage. Cut it to the size as you would cut lettuce for any common salad. The pears may peeled or not. Leaving the peels on will add a little snap of tartness, be aware of that. Either way, cut the fruit into a large dice and then put it at once into some cold water to which should have been added the juice of half a lemon.
2. Heat 1/4 a lb. of butter in a roundel pan add the cabbage and cook it, stirring all the while, for about ten minutes.
3. Add the stock and pear nectar. Lower the heat to a slow simmer, cover the pan and cook until the cabbage is tender and most of the liquid has been absorbed.
4. WHILE THIS IS GOING ON drain the pears. Heat 3-4 tbls. of more butter in a thick sauté pan and gently cook the pears for a 2-3 minutes before adding in the honey. Make it so that the honey gets evenly coated over the pears and then set it in a fierce oven or beneath a salamander to deeply caramelize them. Roughly crush and toast the walnuts.
5. When the cabbage is ready, fold in the pears and the walnuts. Season with salt and white pepper and sprinkle in the chives which should be roughly chopped.
6. * I usually use the same type of stock as the main ingredient of the dish which this is to accompany.
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