Drunken Cabbage

Beth Ferrell Recipe

By Beth Ferrell egordon12020

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.


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

Ingredients

1
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
butter
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salt to taste
pepper to taste


Directions Step-By-Step

1
Peel outer leaves from cabbage (save for cabbage rolls) and wash cabbage. Cut in quarters and shred. Prep the orange as well.
2
Put currants (or raisins) in a bowl and pour the red wine over the top. Let set for about 2-3 minutes.
3
Add stock and orange juice to large pot (you'll need it when you start anyway) and bring to a simmer.
4
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)
5
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