Thursday, May 24, 2018

Sweet Cabbage in Red Wine (1965)

  • 1 medium-sized head red cabbage (about 1-1/2 lbs)
  • 1/4 cup olive oil
  • 1/3 cup brown sugar
  • 3/4 cup California red table wine
  • 1/3 cup red wine vinegar
  • Salt and white pepper
  • 2 to 3 tbspns corn starch
Remove core and finely shred cabbage. Heat oil in deep, heavy skillet or Dutch oven. Saute cabbage over medium high heat for about 10 minutes, stirring often.

Remove from heat. Sprinkle with salt, pepper, and brown sugar. Return to heat, and cook, stirring, until the sugar dissolves. 

Combine wine, wine vinegar, and corn starch.  Add to cabbage, mixing well. Simmer about 30 minutes. (More sugar or vinegar may be added, to taste.) Serves 6 to 8.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Adolf L. Heck of Korbel Champagne Cellars in Guerneville.)

Other "Lost" Cabbage Recipes

Tangerine Cole Slaw (1965)
Scalloped Cabbage Casserole (1911)

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