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Cabbage braised in white wine with cream
My friend Simon came to visit me in Kazakhstan and as he likes
beer very much, I took him to all my favourite beer-drinking haunts. One of them
is a micro-brewery which produces a lovely pale lager-beer called Altin Orda.
There are tables out on the street where you can sit all evening drinking and
eating and it's not very expensive. The food is mostly Central Asian and heavily
meat oriented but there was a salad page and I discovered a 'garnish' section
near the back of the menu with rice, boiled potatoes, fries and this cabbage dish.
I had boiled potatoes, cabbage in white wine with cream, a salad and some home-baked
bread. It made an excellent meal and put me right in the mood for an evening of
extended beer-supping and story-swapping.
Ingredients
About a third of a meduim head of white cabbage
1 large glass of dry white wine
2 or 3 dessert spoons of cream (fresh or sour)
Salt
Chop the cabbage roughly and put into a pot with the wine. Bring
to the boil then turn the heat down and cover the pan tightly. Cook on a low
to medium heat for 15 to 20 minutes, then remove from the heat. Add a little
salt and stir in the cream.