Cabbage cooked in white wine is simple to prepare and makes a rather special vegetable dish.
4 oz. butter
1 medium-sized green cabbage, coarse outer leaves removed, washed and coarsely chopped
8 fl. oz. dry white wine
1 garlic clove, crushed
½ teaspoon dried tarragon
1 teaspoon salt
4 grindings black pepper
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the cabbage. Cook it for 10
minutes, stirring occasionally. Add the wine, garlic, tarragon, salt and pepper.
Increase the heat to high and bring the liquid to the boil. Cover the pan and reduce the heat to low. Simmer the cabbage
for 5 to 10 minutes, or until it is tender.
With a slotted spoon, transfer the cabbage to a warmed serving dish. Bring the liquid in the frying-pan to the boil. Boil
it for 3 to 4 minutes and then pour it over the cabbage.