Recipe - Kriek Red Cabbage

1/3 cup Dried cherries
1 cup Cherry ale
1 tablespoon Olive oil
1 teaspoon Orange zest, minced
1 tablespoon Minced shallots
One half lg Red cabbage, cored and
shredded
One half teaspoon Salt
1 teaspoon Sugar
1 tablespoon Red wine or balsamic vinegar
Freshly ground black pepper,
to taste
2 tablespoon Fresh parsley, finely minced

1. Combine the dried cherries and ale in a small saucepan and heat just
until warm. Remove from the heat and set aside to let cool.

2. In a large skillet, heat the olive oil over medium heat. Add the orange
zest and shallots; saute 1 minute.

3. Add cabbage, cherryale mixture, salt and sugar. Cook, stirring often,
for about 15 minutes, or until the cabbage is tender.

4. Stir in the vinegar, pepper and parsley. Serve immediately.

NOTES : Adapted from "Cooking with Beer" by Lucy Saunders. Developed by
CeCe Sullivan of The Seattle Times food staff. MC formatted 2/25/97 by
MsRooby@sprintmail.com
Recipe by: Seattle Times 2/19/97

Posted to MCRecipe Digest V1 #485 by "Rooby" MsRooby@sprintmail.com on
Feb 26, 1997.