- 3 lbs. green cabbage
- 3 cups California chardonnay
- 6 Tbsp. unsalted butter, melted
Cut cabbage into 3/4 -inch-thick slices. Soak in cold water mixed with 1 Tbsp. coarse salt for 1 hour. Drain the cabbage and put it in a large heavy saucepan. Barely cover with wine. Cover and simmer over low heat for 1 1/2 hours.With a slotted spoon, remove the cabbage to a large bowl. Mix with melted butter. Quickly reduce the cooking liquid until syrupy and lightly browned. Pour over the cabbage. Add salt and freshly ground pepper. Makes 8 cups. From Recipes 1-2-3 by Rozanne Gold.