Kriek red cabbage

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.

Similar recipes