Creme de Cassis From Bourgogne (Burgundy, France)
Although I am not a fan of Kir (a cocktail of Creme de Cassis and white wine), I decided to discover a new way to use this outstanding Creme de Cassis, a blackcurrant liqueur, and a specialty from Burgundy, France. I bought this bottle in Burgundy at the Relais & Chateaux in Levernois.
It is made from blackcurrant crushed and soaked in ethanol. Sugar is subsequently added.
Here is my simple CABBAGE CASSIS recipe:
Place 1 small head diced red cabbage and 10 dried chopped figs in a large saucepan with 1/3 cup Creme de Cassis and 1/2 cup water. Simmer for 20 plus minutes or until tender. Add more water if needed, liquid should be evaporated when cabbage is ready. Finish with a splash of natural Vermont maple syrup (made in America), grind of red peppercorns and drizzle of Balsamic glaze (Italian).
Serves 4.
Nutrition Facts per serving: 235 calories, 0.6 grams fat, 38 mg sodium, 47 grams carbs, 9 grams dietary fiber, 3.8 grams protein.16% calcium, 110% vitamin C, 11% iron.
Turn this into a vegan meal with a sprinkling of toasted pistachios and serve with steamed quinoa or brown rice. It makes a nutritions and delicious meal.
Tip: if you do not like figs, chop in an apple or a pear.
Cabbage is a cruciferous vegetable, known as an anti-cancer vegetable.
For more healthy European recipes check out my book: Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy.