A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Side Dish
Braised Curly Cabbage and Leeks
Braised Curly Cabbage and Leeks This recipe was featured on
"You're the Chef" episode #611.
Yield: Six portions

Ingredients:

1/4 lb. slab bacon, cut into chucks
1/4 lb. salted butter
1 each large leek, sliced into 1/2" thick slices
1 each head Savoy or Napa cabbage, core removed, cut into 1/4" slices
1 each Anaheim chili pepper, seeded, chopped
1 each Granny Smith apple, peeled, seeded, quartered
1 each bottle of Pilsner beer
as needed salt and ground pepper
 


Procedure:
In a large braiser or heavy saucepot, add the bacon and butter, sautéing over high heat until the bacon begins to brown.

Add the leeks and cook until they begin to soften but are still dark green.

Add the cabbage, chili, apple and beer, and bring the liquid to a boil. Lower the heat and simmer covered until the cabbage is tender. Adjust the seasoning.

Serve the cabbage on a large platter with the finished cassoulet or your favorite meat and potatoes.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology