| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Sami |
Seattle tim, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Dried cherries |
| 1 |
c |
Cherry ale |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Orange zest, minced |
| 1 |
tb |
Minced shallots |
| 1/2 |
lg |
Red cabbage, cored and shredded |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
tb |
Red wine or balsamic vinegar |
|
|
Freshly ground black pepper, to taste |
| 2 |
tb |
Fresh parsley, finely minced |
INSTRUCTIONS
1. Combine the dried cherries and ale in a small saucepan and heat just
until warm. Remove from the heat and set aside to let cool.
2. In a large skillet, heat the olive oil over medium heat. Add the orange
zest and shallots; saute 1 minute.
3. Add cabbage, cherry-ale mixture, salt and sugar. Cook, stirring often,
for about 15 minutes, or until the cabbage is tender.
4. Stir in the vinegar, pepper and parsley. Serve immediately.
NOTES : Adapted from "Cooking with Beer" by Lucy Saunders. Developed by
CeCe Sullivan of The Seattle Times food staff. MC formatted 2/25/97 by
MsRooby@sprintmail.com
Recipe by: Seattle Times 2/19/97
Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail.com> on
Feb 26, 1997.
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