Red wine vinegar, port wine, and grenadine lend a sweet and sour flavor to this great combination of cabbage and potatoes. It is roasted on top of the stove in a Dutch oven.
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Ingredients:
- 4 Tablespoons unsalted butter
- 1 large Spanish onion, peeled, halved and thinly sliced
- 2 medium heads red cabbage, shredded
- 2 cups red wine
- 1/4 cup ruby port
- 3 Tablespoons red wine vinegar
- 2 Tablespoons cassis
- 1 Tablespoon grenadine
- Salt and freshly ground pepper
- Chopped flat leaf parsley
- 1 pound small new potatoes, parboiled and halved
- 3 Tablespoons olive oil
- 1/4 cup chopped flat leaf parsley
Preparation:
Heat butter over medium heat in a large Dutch oven. Add onions and cook until soft. Add cabbage, stir to combine and cook for 5 minutes. Add wine, port, wine vinegar, cassis, and grenadine and season with salt and pepper. Place cover on the pot and cook until cabbage is wilted and very soft, about 1-1/2 hours.
Heat oil in a large saute pan over medium high heat. Add the potatoes and cook until golden brown and just cooked through, season with salt and pepper to taste. Transfer the potatoes to the pot with the cabbage, season with salt and pepper, if needed and fold in the parsley. Serve on a platter.
Yield: 8 servings
Recipe Source: Bobby Flay Cooks American: Great Regional Recipes With Sizzling New Flavors by Bobby Flay (Hyperion Press)
Reprinted with permission.
Heat oil in a large saute pan over medium high heat. Add the potatoes and cook until golden brown and just cooked through, season with salt and pepper to taste. Transfer the potatoes to the pot with the cabbage, season with salt and pepper, if needed and fold in the parsley. Serve on a platter.
Yield: 8 servings
Recipe Source: Bobby Flay Cooks American: Great Regional Recipes With Sizzling New Flavors by Bobby Flay (Hyperion Press)
Reprinted with permission.
