Ingredients
- 1 large head white cabbage
- 1 cup dry white wine
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1/4 teaspoon white pepper
- 8 tablespoons (1 stick) unsalted butter, cold
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 tightfitting 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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By ann-l-tvedte_11...
Solon, IA
on September 19, 2009
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This is really awesome! It's so simple and so good. While it makes a lot it also keeps and reheats the next day very well so you don't need to have a crowd to enjoy it.
By tbollinger_2304177
Washington, MO
on March 19, 2005
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Cabbage... so simple and so delicious! Will definitely be making this again and again. I substituted chicken stock for the white wine (I didn't have any wine on hand, but it was so fantastic I won't be changing it.
By batface89
Grand Rapids, MI
on November 14, 2004
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I had a head of cabbage I needed to use and my husband loved this. He is Japanese and eats rice with everything so his Sunday lunch was Braised Cabbage with rice. He usually puts Kewpie Mayonaisse on everything but he left this alone. I did not have any wine on hand so I subbed home made chicken stock (Alton Brown's recipe and a tablespoon of good balsamic vinegar. Great!
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