Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Dried cherries |
| 1 cup | Cherry ale |
| 1 tablespoon | Olive oil |
| 1 teaspoon | Orange zest, minced |
| 1 tablespoon | Minced shallots |
| ½ large | Red cabbage, cored and shredded |
| ½ teaspoon | Salt |
| 1 teaspoon | Sugar |
| 1 tablespoon | Red wine or balsamic vinegar |
| \N \N | Freshly ground black pepper, to taste |
| 2 tablespoons | Fresh parsley, finely minced |
1. Combine the dried cherries and ale in a small saucepan and heat just until warm. Remove from the heat and set aside to let cool.
2. In a large skillet, heat the olive oil over medium heat. Add the orange zest and shallots; saute 1 minute.
3. Add cabbage, cherry-ale mixture, salt and sugar. Cook, stirring often, for about 15 minutes, or until the cabbage is tender.
4. Stir in the vinegar, pepper and parsley. Serve immediately.
NOTES : Adapted from "Cooking with Beer" by Lucy Saunders. Developed by CeCe Sullivan of The Seattle Times food staff. MC formatted 2/25/97 by MsRooby@...
Recipe by: Seattle Times 2/19/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@...> on Feb 26, 1997.