Cabbage Stewed in White Wine with Garlic
by Editorial Staff
A very interesting and unusual way of cooking cabbage is in wine. First, the cabbage is fried in butter with garlic, then stewed in white wine, and when served it is sprinkled with grated hard cheese. Cabbage prepared in this way turns out to be very tender, tasty, and aromatic!
Cook: 40 minutes
Servings: 3
Ingredients
- White cabbage – 850 g
- White wine (I have semi-dry) – 180 ml
- Butter – 50 g
- Garlic – 3 cloves
- Salt – 1/4 teaspoon (to taste)
- Ground black pepper – to taste
- Hard cheese (for serving) – 100 g
Directions
- Peel and chop the garlic with a knife.
- Cut the cabbage into wide strips.
- Heat the butter in a thick-walled saucepan.
- Put the garlic in a saucepan.
- Fry the garlic for 1-2 minutes, until soft and very lightly browned.
- Then put the cabbage in a saucepan.
- Stir so that the fragrant oil is evenly distributed over the cabbage. Fry, stirring occasionally, for 7-8 minutes, until the cabbage becomes translucent and begins to brown.
- Pour wine into a saucepan. Cover the pan with a lid and simmer the cabbage over low heat for about 15 minutes, until the desired softness. My cabbage is not too hard, so I stewed it for 15 minutes.
- Then add salt and ground pepper, mix.
- If there is still liquid in the pan, turn up the heat and continue to cook the cabbage without the lid, stirring for another 3-5 minutes, until the liquid has completely evaporated.
- Grate the cheese on a medium grater.
- Put the cabbage stewed in white wine in portions and sprinkle with grated cheese on top.
Bon Appetit!
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