Carribean Cabbage in Wine Sauce


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An easy side dish to throw together and a tasty way to make cabbage.

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  • 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

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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

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