On 2/28/2013 4:11 PM, DaleW wrote:
> On Thursday, February 28, 2013 1:05:09 PM UTC-5, James Silverton wrote:
>>
>> Dale, I wonder if you have a recipe for your red cabbage in wine? It
>>
>> sounds interesting.
>>
> It's from Bittman's Everything cookbook
>
> Braised Cabbage with Wine and Nutmeg (from “How to Cook Everything” by Mark Bittman)
>
> 2 tablespoons olive oil or butter
> 1 head cabbage, preferably Savoy, about 1 ½ pounds, cored and shredded
> Salt and freshly ground black pepper to taste
> ½ cup white wine
> 1 teaspoon brown sugar
> ¼ teaspoon freshly grated nutmeg
> Place the olive oil or butter in a large, deep skillet that can later be covered, over medium heat. Add the cabbage and stir until it begins to brown, about 5 minutes.
>
> Add salt and pepper, then the wine; let the wine bubble away for a few moments, then add the sugar and nutmeg. Cover and simmer until tender, about 15 minutes. Check the seasoning and serve.
>
> I left out the brown sugar (and used red not Savoy, was in "empty the fridge" mode
>
Thanks indeed; I'm going to try it and I'll buy some red cabbage tomorrow.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.