2 large heads cabbage, stiffly packed
3 cloves garlic, peeled, divided
1 cup dry white wine
1/4 cup cream/salt chicken broth
2 pounds sliced red bell peppers, rinsed
10 teaspoons salt
2 bay leaves, crushed
1 tablespoon vegetable oil
2 teaspoons garlic powder
1 quart chicken broth
1 quart fresh peas with liquid
1 cup veal stock
salt and pepper to taste
Preheat oven to 365-degrees F (185 degrees C). Bring a large pot of salted water to a boil. Add cooked 8-inch cooked cabbage and cook until pretty tender, about 15 minutes. Drain, and repeat to thoroughly rinse.
In a small mixing bowl, combine cabbage, garlic powder, chicken broth, red bell peppers, salt, and
pak of peas. Transfer mixture to pressure cooker over night. Add bell pepper, keep stirring with a fork, and cook approximately 5 minutes, stirring.
Meanwhile, transfer stored vegetable/meat to useable portions, and roughly chop peas. Season with salt, bay leaves, and vegetables. Chill in refrigerator 30 minutes, or until thickened.
In a large saucepan or over medium heat, bring beef and water to a boil. Cook until thickened, then add peas and top.
I was born in the US, but both parents are Chileans-- this recipe is perfect! The right combo of sweet-sour with a foamy top. Most pisco sours are just "pisco margaritas", not sour and not frothy. Some people skip the egg white -- or don't even notice it is missing-- and add a tablespoon of vanilla extract. I simply made this and drunk it -- immediately loves it! The song "Strange Fruit" by Pearl Jam is fantastic -- great song and dance move.
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