Cabbage With Wine (Repôlho Com Vinho)

This is an unusual way of cooking cabbage which makes this green vegetable into a very appetizing and special dish. It demonstrates the Brazilian talent for adding flavor to otherwise ordinary dishes. Found in The Little Brazilian Cookbook by Elizabeth Lambert Ortiz.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  small  head cabbage, washed and finely shredded
•  salt, to taste
• 2  tablespoons olive oil
• 1  medium onion, finely chopped
• 1  small  hot green chili peppers or 1  small hot red chili pepper, seeded and chopped
• 1  medium green pepper, seeded and chopped
• 3  tablespoons parsley, chopped
• 1  cup tomato sauce
• 3⁄4 cup dry white wine
•  salt, to taste
•  fresh ground pepper, to taste

Directions

1. Blanch the cabbage in a large saucepan of boiling salted water.
2. Drain and set aside.
3. Heat the oil in a frying pan and sauté the onion, chilli pepper, green pepper, and parsley until the onion is soft.
4. Add the tomato sauce and wine, season to taste with salt and pepper, bring to a simmer and pour over the cabbage.
5. Cover and simmer for 5 minutes over low heat or until the cabbage is tender.
6. If necessary, add a little water to prevent the cabbage burning.
7. Serve with any plainly cooked meat or poultry.