Kriek red cabbage

4 Servings

Ingredients

QuantityIngredient
cupDried cherries
1cupCherry ale
1tablespoonOlive oil
1teaspoonOrange zest, minced
1tablespoonMinced shallots
½largeRed cabbage, cored and shredded
½teaspoonSalt
1teaspoonSugar
1tablespoonRed wine or balsamic vinegar
Freshly ground black pepper, to taste
2tablespoonsFresh parsley, finely minced

Directions

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.