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Caribbean Cabbage in Wine Sauce


"My interpretation of a spicy Caribbean side dish served at a legendary Jamaican restaurant in my town. I like to serve this with a full Caribbean-style meal of Jerk Chicken, Jamaican Rice and Peas, Fried Plantain and cornbread."
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25 m servings 279 cals
Original recipe yields 4 servings

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  1. 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 to 20 minutes, or until corn is tender. Remove the basket from the pot, and cool slightly.
  2. 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.

Nutrition Facts

Per Serving: 279 calories; 23.6 g fat; 15.3 g carbohydrates; 3 g protein; 61 mg cholesterol; 190 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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I used frozen corn, so the presentation wasn't what it should have been. I had been concerned about the wine with the cabbage and corn, but the taste was very mild. I did not use any butter, a...

Not much to this dish. It wasn't bad, there just wasn't much flavor to this dish.

really good , i served it with jerk chicken

This was real easy and very tasty. I used corn off the cob and slightly less butter. I used Chardonnay. Also, I melted the sauce in the microwave.