Cabbage Braised in Pineau Des Charentes

Name: Cabbage Braised in Pineau Des Charentes
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 1 cabbage, 8-10 serving(s)
Ingredients: 1 1/2 cups buckwheat groats or 1 1/2 cups barley; 3 cups vegetable stock (possibly more); 1 cabbage; 1 onion, chopped; 2 tablespoons oil; 1 red chili peppers, finely chopped or 1 jalapeno; 1 teaspoon cayenne; 1/2 teaspoon clove; 1 teaspoon cinnamon; 1 1/2 cups pineau des charentes; salt; pepper

Submitted by Elmotoo

"1. I found this at a Scandinavian website. Recipe created by Swedish chef, Andreas Viestad. 2. Pineau des Charentes is most decidedly French. Our own French Tart lives in the region. 3. They spelled Pineau wrong. I fixed it. It was 'Pinot' as in Grigio. 4. I can NOT imagine using such a magnificent beverage as a braising liquid. But I am posting the recipe while I decide what to do because the stuffed cabbage itself looks amazing. 5. I did a wee bit of editing. The original recipe seemingly throws out the cabbage! 6. I guessed at servings. I imagine the cabbage would be cut into 8 wedges? Onward! COOK!"

Download

Ready In:: 1hr 45mins
Ingredients:: 12
Yields:: 1 cabbage
Serves:: 8-10

ingredients

1 ¹⁄₂ cups buckwheat groats or 1 1/2 cups barley
3 cups vegetable stock (possibly more)
1 cabbage
1 onion, chopped
2 tablespoons oil
1 red chili peppers, finely chopped or 1 jalapeno
1 teaspoon cayenne
¹⁄₂ teaspoon clove
1 teaspoon cinnamon
1 ¹⁄₂ cups pineau des charentes
salt
pepper

directions

Boil the buckwheat in vegetable stock.
Cut the top off the cabbage. Hollow it out using a spoon or a knife. Chop.
Heat oil in large pan. Saute onion & cabbage until just softened. Combine with cooked buckwheat.
Fill it with the cooked buckwheat/cabbage mixture, cayenne, chili, cinnamon, salt and pepper. Replace the top and tie the cabbage up with string. There may be extra filling.
Pour the sweet wine in a pan, add the cabbage and put the lid on. Leave to simmer for 1 hour. Make sure that it does not boil dry.