Cabbage Braised in Pineau Des Charentes

Name: Cabbage Braised in Pineau Des Charentes
Prep time: 45 min
Cook time: 1 h
Ingredients: 1 1/2 cups buckwheat groats or 1 1/2 cups barley; 3 cups vegetable stock (possibly more); 1 cabbage; 1 onion, chopped; 2 tablespoons oil; 1 red chili peppers, finely chopped or 1 jalapeno; 1 teaspoon cayenne; 1/2 teaspoon clove; 1 teaspoon cinnamon; 1 1/2 cups pineau des charentes; salt; pepper

Cabbage Braised in Pineau Des Charentes was pinched from <a href="http://www.food.com/recipe/cabbage-braised-in-pineau-des-charentes-504929" target="_blank">www.food.com.</a>

"1. I found this at a Scandinavian website. Recipe created by Swedish chef, Andreas Viestad. 2. Pineau des Charentes is most decidedly French. Our own French Tart lives in the region. 3. They spelled Pineau wrong. I fixed it. It was 'Pinot' as in Grigio. 4. I can NOT imagine using such a magnificent beverage as a braising liquid. But I am posting the recipe while I decide what to do because the stuffed cabbage itself looks amazing. 5. I did a wee bit of editing. The original recipe seemingly throws out the cabbage! 6. I guessed at servings. I imagine the cabbage would be cut into 8 wedges? Onward! COOK!..."

INGREDIENTS

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1 1/2 cups buckwheat groats or 1 1/2 cups barley

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3 cups vegetable stock (possibly more)

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1 cabbage

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1 onion, chopped

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2 tablespoons oil

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1 red chili peppers, finely chopped or 1 jalapeno

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1 teaspoon cayenne

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1/2 teaspoon clove

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1 teaspoon cinnamon

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1 1/2 cups pineau des charentes

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salt

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pepper

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