Drunken Cabbage
By
Beth Ferrell
@egordon12020
1
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.
Rating:
★★★★★ 3 votes5
Comments:
Serves:
8 to 10
Prep:
5 Min
Cook:
30 Min
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
- salt to taste
- pepper to taste
How to Make Drunken Cabbage
- 1Peel outer leaves from cabbage (save for cabbage rolls) and wash cabbage. Cut in quarters and shred. Prep the orange as well.
- 2Put currants (or raisins) in a bowl and pour the red wine over the top. Let set for about 2-3 minutes.
- 3Add stock and orange juice to large pot (you'll need it when you start anyway) and bring to a simmer.
- 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)
- 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.
