Chardonnay Cabbage

  • 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.