Lombarda Navideña

  • ¼ cup brandy
  • 1 cup raisins
  • 2 ripe but firm pears, such as red Bartletts or Comice cored and cut into slices
  • Juice of 1 lemon
  • Half a small head (about 1 ½ pounds) red cabbage, cored and cut into ¼-inch strips (about 12 cups)
  • ½ cup cider vinegar
  • 2 chorizo, andouille or any smoked, garlicky sausages, sliced thin
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 1 tablespoon chopped fresh thyme
  • Fine sea or kosher salt
  • Freshly ground pepper

Pour the brandy over the raisins in a small bowl. Let stand until needed. Peel and core the pears, cut them into quarters, then lengthwise into slices. Toss them together with the lemon juice in a small bowl. Set aside.

Knead the cabbage and ¼ cup of the vinegar together with your hands in a large bowl. Let stand for 15 minutes.

Meanwhile bring a large pot of salted water to a boil. Fill a large bowl halfway with ice and water and place near the sink. Stir the cabbage into the boiling water, cook two minutes, and drain. Plunge the cabbage into the ice water to stop the cooking. Drain in a colander, pressing to remove as much water as possible. Working in batches, remove as much water by wrapping the cabbage in a clean kitchen towel and squeezing.

Put the chorizo, olive oil and bay leaves in a large, heavy skillet with a cover. Put the skillet over low heat and cook until the chorizo begins rendering its fat and starts to sizzle.

Add the raisins and any brandy left in the bowl to the pan. Cook until the brandy is evaporated. Add the pears and thyme, toss to coat with fat, then stir in the cabbage. Season lightly with salt and pepper, sprinkle the cider vinegar over the cabbage and toss to mix. Cook, stirring occasionally, until the cabbage is wilted but still has a bite, about 15 minutes.

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1 Response to “Lombarda Navideña”



  1. 1 RECIPE: Christmas Red CabbageFresh News Today | Fresh News Today Trackback on December 19, 2014 at 1:28 pm
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