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braised

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Braised Red Cabbage with Apples is a fantastic side dish for lowering carbs! This version is made with wine, butter, onions, bay leaf and many apples and goes well with a simple chicken breast and salsa verde. This Braised Red Cabbage with Apples side dish is low carb, tasty and easy to make; its overall flavour is sweet and sour, and let’s face it… it doesn’t hurt the eyes to look at it. I’ve used lean meat on top, chicken breast, with a Spanish salsa verde, but it could easily be a pork tenderloin. I always add rice, potato or pasta as sides to feel full, in other words, carbs. But lately, I’ve been trying to cut it out, and one of the best ways I’ve found was cabbage. I believe cabbage is more filling than most veggies and goes perfectly with any meat. Plus, you can easily change the aromas,…

A braised Rabbit with Chocolate Sauce and red wine served on a thick mashed potato bed. A traditional recipe of Catalonia called Conejo al chocolate. Catalonia Flair This creation was inspired by a Catalan dish called Conejo al chocolate, which means Rabbit with Chocolate Sauce. This version is slightly different than the traditional recipe from Catalonia, Spain. I know the Basques have their version also, with brandy instead of wine. In Catalonia, they use fortified wine called “Rancio” to make it, similar to Porto. I’ve used an everyday wine to make this recipe easier to reproduce at home, but a Porto would do too. It makes the dish, in the end, a bit less sweet, which I prefer. Rabbit recipes are great but often underrated because, just like chicken breasts, the meat is so lean… cooking it the wrong way will dry it out fast and ruin it. No worries; this recipe is a stew…

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