drunken cabbage
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.
Blue Ribbon Recipe
This drunken cabbage is a different and delicious way to prepare cabbage. Wine adds a robust flavor that pairs nicely with the citrus orange. As the cabbage cooks, it absorbs the wine, orange juice, and orange zest flavors. Raisins (or dried currants) are a surprise pop of sweetness. It will be a wonderful side dish for a roasted pork loin, pork chops, or baked chicken.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 large cabbage head (red or green)
- 1 tablespoon orange zest
- 1/4 cup orange juice, fresh
- 1/2 cup dried currants or raisins
- 1/2 cup red wine
- 1/4 cup stock
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup butter
How To Make drunken cabbage
-
Step 1Peel the outer leaves from the cabbage (save for cabbage rolls). Wash cabbage. Cut in quarters and shred. Prep the orange as well. -
Step 2Put currants (or raisins) in a bowl and pour the red wine over the top. Let set for about 2-3 minutes.
-
Step 3Add stock and orange juice to a large pot (you'll need it when you start anyway). Bring to a simmer.
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Step 4Add the cabbage, raisins (and the remaining wine they were soaked in), and the orange zest. Stir often with tongs (to ensure you turn the cabbage at the bottom).
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Step 5Cook until the cabbage is almost done (to your liking). Then add salt and pepper.
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Step 6Finish by adding the butter and toss to coat everything.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Tag:
#Quick & Easy
Collection:
Comfort Classics
Collection:
Winter Recipes
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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