Cabbage In Dry White Wine
|Cabbage||3 Pound, cored and chopped|
|Dry white wine||1 Cup (16 tbs) (Such As A California Chablis)|
|Tarragon/1/2 teaspoon dried||1 Teaspoon|
|Black pepper||To Taste|
In a heavy 10- or 12-inch skillet, melt the butter over moderate heat.
When the foam subsides, add the cabbage and, with a fork, toss it in the melted butter until it is well coated.
Cook uncovered, stirring occasionally, for 10 minutes, then add the wine, tarragon, salt and a few grindings of pepper.
Bring to a boil, cover tightly and reduce the heat to low.
Simmer for 5 to 10 minutes, or until the cabbage is tender.
With a slotted spoon, remove the cabbage from the pan to a heated vegetable dish or platter.
Boil the liquid in the pan rapidly, uncovered, for a few minutes to concentrate its flavor before pouring it over the cabbage.