Cabbage Recipe for St. Patrick’s Day That You’ll Actually Like

Ingredients:

For the Cabbage Salad:

• 1 head cabbage
• ¼ c vegetable oil

For the Beurre Rouge:

• ½ bottle cabernet sauvignon
• ½ lb butter, diced

Directions:

For the Cabbage Salad

• Quarter the head of cabbage lengthwise. In a very hot cast iron pan or grill, place the cabbage cut side down. When light charring begins to occur, gently and carefully add the oil. Allow to sear deep brown.
• Turn the head to the other cut side and remove when equal charring occurs. Season with salt and set aside.
• Reduce the heat of the pan to medium heat and allow the cabbage to soften.

For the Beurre Rouge:

• In a medium saucepan, reduce the cabernet to a few tablespoons of liquid.
• Mount butter, one cube at a time until fully incorporated. Store warm until ready to serve. If it cools down, or boils, it will break.
• Season with salt.

To Assemble and serve:

• Transfer the cabbages to four plates, cut side up.
• Spoon the sauce over the cabbages evenly distributing all of it.
• Serve warm with a fork and knife.