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  Added: Apr 07, 2006  •  Visited (1149)  •  Print version Print this recipe (72)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Cabbage In White Wine
What You Need:
  • 8 tablespoons (1 quarter-pound stick) butter
  • 3 pounds green cabbage, cored and coarsely chopped
  • 1 cup dry white wine
  • 1 teaspoon fresh tarragon or ˝ teaspoon dried
  • 1 teaspoon salt
  • Freshly ground black pepper

  • How To Cook:
    1. In a heavy 10- or 12-inch skillet, melt the butter over moderate heat. When the foam subsides, add the cabbage and, with a fork, toss it in the melted butter until it is well coated.

    2. Cook uncovered, stirring occasionally, for 10 minutes, then add the wine, tarragon, salt and a few grindings of pepper. Bring to a boil, cover tightly and reduce the heat to low. Simmer for 5 to 10 minutes, or until the cabbage is tender.

    3. With a slotted spoon, remove the cabbage from the pan to a heated vegetable dish or platter. Boil the liquid in the pan rapidly, uncovered, for a few minutes to concentrate its flavor before pouring it over the cabbage.
     
    To serve 6 to 8
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Vegetables » Cabbage
    Main Ingredient » Condiments » Wine
    Dish » Side Dishes

     





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