Carribean Cabbage in Wine Sauce
- 1/2 C. water
- 1/2 medium head cabbage, cored and cut into wedges
- 1 ear corn
- 1/2 C. butter, melted
- 1/8 C. dry vermouth or white wine
- 1/2 tsp. minced shallots
- 2 large cloves garlic, minced
- Salt and black pepper to taste
- Crushed red pepper flakes to taste
Pour the water into a large pot. Separate cabbage into leaves, and place in a steamer basket. Set the basket into the pot with the water. Bring to a boil over medium heat, and place the ear of corn over the cabbage. Cover, and steam for 15-20 minutes, or until corn is tender. Remove the basket from the pot, and cool slightly.
Cut the ear of corn into four pieces and place them in a serving bowl with the cabbage. Combine the butter, vermouth, shallots, garlic, salt, pepper and red pepper flakes; pour over the cabbage, and stir to coat evenly. Separate the salad onto four plates, and garnish each one with a piece of the corn.
Yield: 4 servings