Yield: 4 servings
|1 cup||Ribera del Duero wine|
|\N \N||(or any full-bodied red wine)|
|¼ cup||Olive oil|
|⅓ cup||Pine nuts|
|1 \N||Red cabbage head - (2 lbs); thinly sliced|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
Add the raisins to the wine and let soak until raisins have plumped, about 15 minutes. Set aside. Heat the oil in a large saucepan, add the pine nuts and saute until golden, 3 to 5 minutes. Add the cabbage and saute briefly while tossing, about 1 minute. Add the reserved red wine and raisins, and season with salt. Reduce the heat to very low, cover the pan tightly and simmer for 30 to 40 minutes. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B42 broadcast 09-23-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.