*  Exported from  MasterCook II  *
 
                         SWEET AND SOUR CABBAGE (Emeril)
 
 Recipe By     :ESSENCE OF EMERIL SHOW #EE2417
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        1  tablespoon    olive oil
        3  ounces        diced bacon, -- raw
      1/2  cup           chopped onions
        2  cups          shredded Nappa cabbage
        1                Granny Smith Apple, -- cored and diced
      1/4  cup           apple cider vinegar
        2                bay leaves
        2  whole         cinnamon sticks
      1/4  teaspoon      ground allspice
      1/2  cup           water
        3  tablespoons   sugar
        2  tablespoons   finely chopped parsley
        6  ounce         roasted pork loin, -- sliced into 1-inch slices
      1/2  cup           fried leeks
 	  1/2  cup	     shallot reduction (veal reduction with julienned
     shallot
        1  tablespoon    chopped chives
        1  tablespoon    brunoise red pepper
 
 
 In a large non-reactive saut_ pan, heat the olive oil. When the oil is hot,
 render the bacon until crispy, about 3-5 minutes. Remove the bacon and
 drain on a paper-lined plate. Sauté the onions and cabbage for 2-3 minutes
 in the bacon fat. Season with salt and pepper. Add the apples, vinegar, bay
 leaves, cinnamon sticks, allspice, and water and simmer for 3 minutes. Stir
 in the sugar to dissolve, about 2 minutes. Cover the pot and cook for 15
 minutes. Turn up the heat and uncover. Continue to cook for 15 minutes,
 stirring occasionally. Stir in the bacon and parsley. Adjust the seasonings
 if needed. Plate a slice of the pork loin in the center of the plate.
 Alternate layering the cabbage and pork, until all the pork is used. Top
 the mille-feuille with the fried leeks and spoon the reduction around the
 plate. Garnish with chives and brunoise peppers.
 
 Yield: about 2 cups
 
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