8 to 10
Beth's StoryI started making this when I worked at a fine dining restaurant in Pittsburgh. This would be great with some peppercorn crusted pork or even salmon.
cabbage huge head (red or green, depending on what you like)
red wine (please use what you would drink with!)
stock (any kind you normally use)
dried currants or raisins
orange juice, fresh (about the juice of an orange)
orange zest (zest before you juice so you only use one orange)
salt to taste
pepper to taste
1Peel outer leaves from cabbage (save for cabbage rolls) and wash cabbage. Cut in quarters and shred. Prep the orange as well.
2Put currants (or raisins) in a bowl and pour the red wine over the top. Let set for about 2-3 minutes.
3Add stock and orange juice to large pot (you'll need it when you start anyway) and bring to a simmer.
4Add the cabbage, raisins (and remaining wine they were soaked in) and the orange zest. Stir often with tongs (to make sure you turn the cabbage at the bottom)
5Cook until the cabbage is almost done (to your liking) then add the salt, pepper, and finish (toss in and coat the cabbage) with butter.