Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Red Cabbage with Red Wine
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 227
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 501
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
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
Directions
- 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.