Red cabbage with red wine

Yield: 4 servings

Measure Ingredient
⅓ cup Raisins
1 cup Ribera del Duero wine
(or any full-bodied red wine)
¼ cup Olive oil
⅓ cup Pine nuts
1 Red cabbage head - (2 lbs); thinly sliced
Salt; to taste
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@...

~or- MAD-SQUAD@...

09-24-1998

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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