Beth Ferrell Recipe

Drunken Cabbage

By Beth Ferrell egordon12020

Recipe Rating:
 3 Ratings
8 to 10
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Beth's Story

I 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)
1/2 c
red wine (please use what you would drink with!)
1/4 c
stock (any kind you normally use)
1/2 c
dried currants or raisins
1/4 c
orange juice, fresh (about the juice of an orange)
1 Tbsp
orange zest (zest before you juice so you only use one orange)
1/4 c
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salt to taste
pepper to taste

Directions Step-By-Step

Peel outer leaves from cabbage (save for cabbage rolls) and wash cabbage. Cut in quarters and shred. Prep the orange as well.
Put currants (or raisins) in a bowl and pour the red wine over the top. Let set for about 2-3 minutes.
Add stock and orange juice to large pot (you'll need it when you start anyway) and bring to a simmer.
Add 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)
Cook until the cabbage is almost done (to your liking) then add the salt, pepper, and finish (toss in and coat the cabbage) with butter.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Collection: St. Patrick's Day
Other Tag: Quick & Easy