SC - Cheap wine for cooking
Diana L Skaggs
upsxdls_osu at ionet.net
Mon Oct 23 15:58:35 PDT 2000
At 07:24 PM 10/23/00 GMT, you wrote:
>White Chablis
>>is a key ingredient in my Cabbage Soup, and with the weather turning
>>colder, I'm about ready for a batch. Leanna
>
>I've never met anyone else who uses wine in their cabbage soup. I used to
>use vinegar, but switched to wine about 11 years ago. Do you put caraway
>seeds in yours too??
>
>I just made some stewed chicken and cabbage last night with wine, caraway
>seeds, red pepper flakes, and bay leaves. Yum.
>olwen
Yum, sounds good, but I don't like caraway seeds. The recipe I use calls
for juniper berries for seasoning. I do warn people not to eat the
"peppercorns."
Someone asked, so here it is. "Cabbage Soup" beginnings from The Frugal
Gourmet Cooks with Wine. I use a 12 quart stockpot, this soup seems to grow.
2 Tbsp. olive oil
1/4 pound fresh pork, small dice
Brown the pork in the olive oil, then add:
Two large yellow onions, large dice
1 small head green cabbage, chopped
3 cloves of garlic, mashed
Cover the pot and allow the onion and cabbage to wilt, stirring
occasionally. The cabbage takes up about 1/2 the space it did in the
beginning.
Add 1/2 cup all-purpose flour. Stir thoroughly.
Add 2 cups white wine. Cook, stirring until the flour/wine starts to
thicken. Add:
4 cups good beef stock
4 cups water
6-oz can of tomato paste
2 tbsp. paprika
10 juniper berries
Bring to a simmer over low heat. Cook until the cabbage is fork tenderm
then add:
1 pound sliced, smoked sausage
2 tablespoons sugar, or to taste
Salt and pepper, to taste
Allow to cook an additional 20 minutes, then serve. I garnish with a
dollop of sour cream and/or garlic croutons. I've also subbed bacon for
the diced pork, red wine for the white, red cabbage for white, bratwurst
for the smoked sausage with good results. If I don't have beef stock on
hand, I use Tone's Beef Soup Base. You could use beef bouillion cubes or
granules, but watch out for the salt. Leanna
Leanna
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