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drunken cabbage

(3 ratings)
egordon12020 avatar
Recipe by
Beth Gordon
@egordon12020
South Charleston, OH

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.

►
(3 ratings)
yield 8 to 10
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For drunken cabbage

  • 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
  • salt to taste
  • pepper to taste

How To Make drunken cabbage

  • 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.
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