This is a more modern cabbage recipe, as you might guess from the presence of Worcestershire Sauce. It will work well either as a side dish with a roast or stew, or with polenta, in a vegetarian meal. To serve 4:
Prep Time: 10 minutes
Cook Time: 55 minutes
Ingredients:
- 2 1/4 pounds (1 k) Savoy Cabbage
- A small onion, finely sliced
- A clove of garlic
- 1 3/4 cups (400 ml) dry red wine
- 1/3 cup (60 g) unsalted butter
- 1 tablespoon tomato paste
- 1 teaspoon vegetable extract (a crumbled vegetable bouillon cube will be fine)
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Preparation:
Free the cabbage leaves from the head, rinse them, drain them, and finely shred them. Slice the onion, and peel the garlic clove.
Heat the butter in a broad deep sauce pot (terracotta would be nice), and add the sliced onions.
Crush the garlic clove over the pot using a garlic crusher to add the juice from the clove to the pot. When the onion has become translucent and is beginning to color, add the cabbage and the vegetable extract. Mix well, cover, and cook over a fairly brisk flame for 5 minutes.
While the cabbage is cooking, stir the tomato paste into the wine. Add the wine to the cabbage, cover, reduce the heat, and simmer 45 minutes; shortly before the time is up raise the flame some and uncover the pot to thicken the sauce.
Stir the Worcestershire sauce into the cabbage, season everything to taste with salt and pepper, and serve at once.
Crush the garlic clove over the pot using a garlic crusher to add the juice from the clove to the pot. When the onion has become translucent and is beginning to color, add the cabbage and the vegetable extract. Mix well, cover, and cook over a fairly brisk flame for 5 minutes.
While the cabbage is cooking, stir the tomato paste into the wine. Add the wine to the cabbage, cover, reduce the heat, and simmer 45 minutes; shortly before the time is up raise the flame some and uncover the pot to thicken the sauce.
Stir the Worcestershire sauce into the cabbage, season everything to taste with salt and pepper, and serve at once.
