1/3 cup Dried cherries
1 cup Cherry ale
1 tbsp Olive oil
1 tsp Orange zest, minced
1 tbsp Minced shallots
1/2 large Red cabbage, cored and shredded
1/2 tsp Salt
1 tsp Sugar
1 tbsp Red wine or balsamic vinegar
Freshly ground black pepper, to taste
2 tbsp Fresh parsley, finely minced
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1. Combine the dried cherries and ale in a small saucepan and heat just until warm. Remove from the heat and set aside to let cool.
2. In a large skillet, heat the olive oil over medium heat. Add the orange zest and shallots; saute 1 minute.
3. Add cabbage, cherry-ale mixture, salt and sugar. Cook, stirring often, for about 15 minutes, or until the cabbage is tender.
4. Stir in the vinegar, pepper and parsley. Serve immediately.
NOTES : Adapted from "Cooking with Beer" by Lucy Saunders. Developed by CeCe Sullivan of The Seattle Times food staff. MC formatted 2/25/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 2/19/97
Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail.com> on Feb 26, 1997.
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