DRUNKEN CABBAGE
I started making this when I worked at a fine dining restaurant in Pittsburgh. This would be great with some peppercorn crusted pork or even salmon.
Provided by Beth Gordon
Categories Vegetables
Time 35m
Number Of Ingredients 9
Steps:
- 1. Peel outer leaves from cabbage (save for cabbage rolls) and wash cabbage. Cut in quarters and shred. Prep the orange as well.
- 2. Put currants (or raisins) in a bowl and pour the red wine over the top. Let set for about 2-3 minutes.
- 3. Add stock and orange juice to large pot (you'll need it when you start anyway) and bring to a simmer.
- 4. Add the cabbage, raisins (and remaining wine they were soaked in) and the orange zest. Stir often with tongs (to make sure you turn the cabbage at the bottom)
- 5. Cook until the cabbage is almost done (to your liking) then add the salt, pepper, and finish (toss in and coat the cabbage) with butter.
MY FAMOUS DRUNKEN NOODLES
Provided by Jet Tila
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Make sauce: Combine all of the ingredients in a small bowl. Set aside.
- Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
- Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
- Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
- Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.
MICHAEL SYMON'S DRUNKEN CABBAGE
From the television show, Melting Pot. It is suggested that this be served hot or cold, as a side for chicken or pork.
Provided by Lennie
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, cook the bacon over low heat.
- Add the onions and sweat for 2 minutes.
- Add remaining ingredients and season.
- Cook until cabbage is tender, about 30 minutes.
BEER-CAN CABBAGE
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. It's a smoky, sweet vegetarian play on pulled pork for Beer-Can Cabbage Sandwiches, but the chopped cabbage can also be served as a side dish.
Provided by Katherine Sacks
Categories Flaming Hot Summer Cabbage Grill Vegetarian Vegan Wheat/Gluten-Free Grill/Barbecue Beer Steam Side Labor Day Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8-12
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat. Cut a 3x3" square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3"-deep cavity in cabbage, big enough to hold beer can. Discard core; reserve leftover cabbage from hollowing out cavity for another use. Using a brush, coat cabbage with oil, then season with salt and pepper.
- Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with remaining sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45-50 minutes total.
- Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4" strips. Toss in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage). Serve as a side, or make Beer-Can Cabbage Sandwiches.
- Do Ahead
- Barbecued cabbage can be made 3 days ahead; cover and chill. Reheat gently in a covered pot on stovetop or in microwave.
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