Cabbage au Vin au Mushrooms

Name: Cabbage au Vin au Mushrooms
Ingredients: 2 medium heads cabbage, sliced or quartered; 1 cup onions, chopped; 2 tsp. garlic, chopped; ½ tsp. dried mint; 2 cups dry white wine; ½ lb. salt shoulder, or smoked pig tail, or pickled pork; ½ lb. salt shoulder, or smoked pig tail, or pickled pork; ½ lb. salt shoulder, or smoked pig tail, or pickled pork; Louisiana hot sauce or red pepper, to taste; Louisiana hot sauce or red pepper, to taste; 1 lb. fresh mushrooms, washed; Water to nearly cover; Salt, if necessary

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

2 medium heads cabbage, sliced or quartered
1 cup onions, chopped
2

Side dish
Gluten-free

Method

Brown meat a little. Put cabbage in deep pot along with mushrooms. Pour in wine, water, and all seasonings. Bring to a boil and then simmer slowly until the cabbage is tender.