Red Cabbage With Red Wine
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Tamwt02 | 4 | Servings |
INGREDIENTS
| 1/3 | c | Raisins |
| 1 | c | Ribera del Duero wine |
| or any full-bodied red | ||
| wine | ||
| 1/4 | c | Olive oil |
| 1/3 | c | Pine nuts |
| 1 | Red cabbage head -, 2 lbs | |
| thinly sliced | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
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. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B42 broadcast 09-23-1998) 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 09-24-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 401
Calories From Fat: 185
Total Fat: 21.4g
Cholesterol: 0mg
Sodium: 94.2mg
Potassium: 443.5mg
Carbohydrates: 20.3g
Fiber: 2.3g
Sugar: 10.3g
Protein: 2.8g