Ashy's vegetarian recipes ©2004
Here's another fairly simple stewed cabbage recipe. I prepare a lot of cabbage dishes in winter and I like to vary the ingredients. It adds a bit of variety. This recipe came about because there was half a bottle of wine in the fridge which had been left over from a party. It wasn't particularly good wine, which was probably why it had been left over, and I didn't mind using it for cooking. The final dish was rather good, so I would suggest that if you discover on opening a bottle of wine that it isn't very good, it might be an idea to peruse my recipe pages and find a couple of recipes involving wine in which to make the best use of your dodgy purchase.
Conversely, if you go out to by a bottle of wine specifically to do one of my recipes, then opt for a cheap bottle. As long as the wine is dry, the result will be just as good as if you used a more expensive bottle. In my case, I also find that using a cheap and nasty brand usually means that the wine makes it into the cooking vessel as intended, rather than getting drunk before I get round to starting the recipe.
Ingredients
About half of a medium-sized head of white cabbage
1 onion
I green pepper
A small handful of pine nuts
A small glass of dry white wine
Black pepper
Olive oil
Salt
Chop the cabbage into strips about one centimetre wide. Chop the onion and pepper quite finely.
Heat some olive oil in a pan and fry the pine nuts for about twenty seconds, then add all the other ingredients except the wine. Stir and cover the pan tightly. Start with a fairly high heat so that the cabbage browns a little and gradually turn down the heat, stirring occasionally. After about 20 minutes, add the wine and turn the heat back up. Cover the pan again but leave space for steam to escape. Cook until the liquid from the wine has gone.
This dish is good served with mashed
potatoes.