Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
55 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 450 degrees F. Cut cabbage into quarters, remove core, and shred finely.

Place wine and bay leaves in a large heavy saucepan. Bring to a boil and reduce by half. Add cabbage, salt, and pepper, and bring back to a boil. Cover with a tight fitting lid and transfer to oven. Bake 30 to 35 minutes, until cabbage is thoroughly limp. Check pot after about 15 minutes and stir down cabbage.

Break butter into small pieces and stir into warm cabbage. Adjust seasonings and serve immediately or reheat in a 350 degree F oven 15 minutes.

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