Pan-seared Apple Savoy Cabbage

Although the first leaves of cabbage are always easy to use in salads and soups, the middle is not always as savory. But with a little bit of apple juice, riesling, garlic pepper, kosher salt and pepper this problem can be resolved. 

 

First chop the last 1/4 of your head of cabbage into 1 inch cubes (some of these cubes will fall apart but some won’t, either way it is okay, the variety of textures is one of the best parts of the recipe). Next, heat your plan with 2 tablespoons of olive oil, when the pan is heated dump your cabbage into your pan and add the following:

 

  • 1 teaspoon of garlic salt
  • 1.5 teaspoons of black pepper
  • 1/2 teaspoon of kosher salt
  • 4 tablespoons of apple juice

Stir until all flavors are blended together. When the liquid on the pan has been absorbed add 2 tablespoons of riesling (or any other white wine you have on hand). Stir your cabbage again. Once the cabbage has absorbed the white wine let the cabbage cook for five minutes. Add in a splash of apple juice and more salt and pepper for seasoning as your personal preference. Allow the cabbage to simmer for three more minutes then serve.

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