Cabbage in Red Wine

Serves: 4
Total Calories: 164


4 cups red cabbage coarsely chopped
2 large potatoes scrubbed and cut into medium chunks
1/2 cup sliced onion
1 cup dry red wine
1 bay leaf
1/2 to 1 teaspoon dried tarragon
1/2 teaspoon sea salt


1. Arrange the potatoes on the bottom of a pressure cooker, place the remaining ingredients on top, and set on the stove over high heat. Once the cooker has reached high pressure, remove it from the heat and let the pressure come down on its own.
2. The wine should be absorbed and the vegetables should be tender. If they aren’t, return the cooker to the heat, bring it back up to high pressure, and cook a couple minutes more, adding more wine or water, if necessary.
3. Transfer the cabbage and potatoes to a serving dish and enjoy hot.

For a Change . . .
* Instead of using a pressure cooker, you can prepare this dish in a large covered pot or skillet on the stovetop. You will have to add another 1/2 cup of wine or water, and cook the ingredients over medium-low heat for 30 minutes or until tender.

Nutritional Facts:

Serves: 4
Total Calories: 164
Calories from Fat: 0

This Cabbage in Red Wine recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Beets with Tops
Brussels Sprouts Simmered in Tomato Sauce
Local Vegetable Choices in Winter
Cabbage in Red Wine
Baked Cauliflower Puree
Cauliflower Croquettes
Broiled Endives
Cleaning and Cutting Leafy Greens
Sun Chokes with Tomatoes and Herbs
Greens with Carmelized Onions
Cajun Style Okra
Cleaning Leeks
Sauteed Leeks
Garlicky Stuffed Mushrooms
Potatoes and Turnips au Gratin
Roasted Garlic Mashed Potatoes
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Potato Cakes
Shiitake and Arame Saute
Creamy Leek Quiche
Spinach Quiche
Silken Spinach
Eggplant Quiche
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