Servings:5 pounds
Ingredients
2 heads white cabbage
2 1/2 teaspoons fine sea salt per pound of cabbage
5 tablespoons duck fat
2 medium onions, thinly sliced
1/2 pound bacon, chopped
4 quarts chicken stock
1 750 ml bottle dry white wine (such as Sauvignon Blanc or Riesling)
3 cups Pilsner beer
2 carrots, diced
1 sachet, (3 teaspoons juniper berry, 1/2 teaspoon allspice, 1/2 teaspoon white peppercorn, wrapped in cheesecloth and secured with butcher's twine)
1 stick butter
Directions:
Core, quarter, thinly slice and weigh the cabbage. Transfer to a large bowl and toss it with 2 1/2 teaspoons salt per pound. Squeeze the cabbage with your hands to bruise it and release some juices.
Transfer to a large plastic container or non-reactive pot, and place a weight on top, such as a stack of dinner plates. Wrap tightly with plastic and leave to ferment in a cool place (at 60-70°F) for three weeks.
Rinse the cabbage. In a large Dutch oven, or stockpot, melt the duck fat over medium heat. Add the bacon and onions, and cook, stirring until onions are translucent, about 3 minutes.
Add the wine, beer, stock, carrots and sachet. Bring to a boil, and then reduce the heat to a simmer until reduced by half, about 30 minutes. Add the cabbage and cook, stirring until tender, for 45 minutes to 1 hour. Stir in the butter, remove from the heat and reserve, chilled for up to one week.
To serve, reheat as desired in the cooking liquid.
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