Yield: 8 servings
- 2 (1-pound) heads cabbage, cleaned, shredded, and boiled
- 1 medium onion, chopped
- 1/2 cup butter or margarine
- 1/4 cup sugar
- 2 cups dry white wine
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Sauté onion in butter until tender. Add sugar; cook until sugar dissolves; stir constantly.
- Combine sautéed onion mixture, cabbage, wine, salt, and pepper in a Dutch oven. Cover and cook over low heat 1 hour.
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