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| What You Need: |
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8 tablespoons (1 quarter-pound stick) butter
3 pounds green cabbage, cored and coarsely chopped
1 cup dry white wine
1 teaspoon fresh tarragon or ˝ teaspoon dried
1 teaspoon salt
Freshly ground black pepper
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| How To Cook: |
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1. In a heavy 10- or 12-inch skillet, melt the butter over moderate heat. When the foam subsides, add the cabbage and, with a fork, toss it in the melted butter until it is well coated.
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2. Cook uncovered, stirring occasionally, for 10 minutes, then add the wine, tarragon, salt and a few grindings of pepper. Bring to a boil, cover tightly and reduce the heat to low. Simmer for 5 to 10 minutes, or until the cabbage is tender.
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3. With a slotted spoon, remove the cabbage from the pan to a heated vegetable dish or platter. Boil the liquid in the pan rapidly, uncovered, for a few minutes to concentrate its flavor before pouring it over the cabbage.
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