Prep 20 mins
Cook 1 hr 16 mins
In Spain, Mexico, Cuba and other country's. fish and other perishables are cooked in a seasoned vinegar mixture; the escabeches are then served warm, or more commonly, eaten the next day at room temperature. Though neither mushrooms nor red cabbage can claim to be particularly perishable, they are delicious given the same tangy treatment. Allow to cool at room temperature for at least 2 hours if not overnight. Then allow to come to room temperature before serving.
- 4 1⁄2 cups water
- 2 cups low sodium chicken broth (cans or box) or 2 cups vegetable broth or 2 cups water
- 2 teaspoons salt
- 1 1⁄3 cups coarse cornmeal
- 2 tablespoons butter
- 4 tablespoons olive oil
- 1 red onion, sliced
- 2 garlic cloves, minced
- 1 cup canned diced tomatoes with juice (from 15 oz can)
- 2 tablespoons cider vinegar or 2 tablespoons wine vinegar
- 1 teaspoon dried oregano
- 1 bay leaf (to be removed when serving)
- freshly ground coarse black pepper, to taste
- 1 small green pepper, seed and ribs removed, cut into 1/4-inch strips
- 1 1⁄2 lbs mushrooms, sliced
- 1⁄2 lb red cabbage, shredded (about 2 cups)
- 1 cup chopped fresh cilantro
- 1⁄2 cup pimento stuffed olive, sliced
- peppercorn, whole, a few, added to sauce
- In medium saucepan, bring 4-1/2 cups of the water and 1 teaspoon of salt to boil.
- Add the cornmeal in a slow steady stream, whisking.
- Whisk in the butter.
- Reduce the heat and simmer, stirring frquently with a wooden spoon, until the polenta is very thick, about 20 minutes.
- Cover to keep warm.
- Meanwhile, in a large deep frying pan, heat 2-3 tablesepoons of the oil over moderately low heat.
- Add the onion, green pepper, & mushrooms, and cook, stirring occasionally, until translucent, about 8 minutes.
- Add the garlic and cook, stirring, for 1 minute.
- Add the tomatoes, vinegar, oregano, bay leaf, and ground black pepper, to taste.
- Cook, stirring frquently, for about 5 minutes.
- If you need more oil add it now.
- Add all the cabbage and 1 cup water or chicken broth or vegetable broth to the pan.
- Bring to a boil.
- Cover and reduce the heat to moderately low.
- Simmer, stirring occasionally, for 15 minutes.
- Add the remaining cup of chicken broth, vegetable broth or water, and 1 teaspoon salt and simmer, covered, until all vegetables are tender, about 10 minutes more.
- Taste for seasoning at this point, if needed, add the remaining teaspoon of salt.
- REMOVE BAY LEAF.
- Stir in cilantro, olives and peppercorns, and serve over polenta.
- Best not served right away however, if you have no choice, then allow to marinate up 2 hours at room temperature or until overnight.
- Serve with a nice leafy green salad and some nice bisuits and a nice bottle of wine made from tempranillo grapes from Spain.