drunken cabbage
(3 ratings)
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.
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(3 ratings)
yield
8 to 10
prep time
5 Min
cook time
30 Min
method
Stove Top
Ingredients For drunken cabbage
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1cabbage huge head (red or green, depending on what you like)
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1/2 cred wine (please use what you would drink with!)
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1/4 cstock (any kind you normally use)
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1/2 cdried currants or raisins
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1/4 corange juice, fresh (about the juice of an orange)
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1 Tbsporange zest (zest before you juice so you only use one orange)
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1/4 cbutter
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salt to taste
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pepper to taste
How To Make drunken cabbage
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1Peel outer leaves from cabbage (save for cabbage rolls) and wash cabbage. Cut in quarters and shred. Prep the orange as well.
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2Put currants (or raisins) in a bowl and pour the red wine over the top. Let set for about 2-3 minutes.
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3Add stock and orange juice to large pot (you'll need it when you start anyway) and bring to a simmer.
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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)
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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