Cabbage Braised in Pineau Des Charentes

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“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!”
1hr 45mins
1 cabbage

Ingredients Nutrition


  1. Boil the buckwheat in vegetable stock.
  2. Cut the top off the cabbage. Hollow it out using a spoon or a knife. Chop.
  3. Heat oil in large pan. Saute onion & cabbage until just softened. Combine with cooked buckwheat.
  4. 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.
  5. 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.

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