| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Tamwt01 |
6 |
servings |
INGREDIENTS
| 1 |
lg |
White cabbage head |
| 1 |
c |
Dry white wine |
| 2 |
|
Bay leaves |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly-ground white pepper |
| 8 |
tb |
Unsalted butter – (1 stick); cold |
INSTRUCTIONS
Preheat oven to 450 degrees. 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 oven 15
minutes. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A29 broadcast
10-01-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-22-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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