- 1/3 cup raisins
- 1 cup Ribera del Duero wine, or any full-bodied red wine
- 1/4 cup olive oil
- 1/3 cup pine nuts
- 1 (2-pound) red cabbage, thinly sliced
- Salt and freshly ground black pepper
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.