Port-Braised Cabbage with Cashews and Parmesan

By • October 3, 2014 0 Comments

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Port-Braised Cabbage with Cashews and Parmesan


Author Notes: This side dish will go just as well on your holiday table as it will next to a steak or under a fried egg. Note: if you want to make this dish ahead, wait to add the nuts and cheese until immediately before serving.calliehoo

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Serves 4-5

  • 1 cup raw cashews
  • 2 tablespoons neutral-flavored cooking oil, such as grapeseed
  • 1 small cabbage, cored and sliced into thin strips
  • salt and freshly ground black pepper, to taste
  • 1/2 cup port wine
  • 1 cup finely grated parmesan cheese
  1. Preheat oven to 400. Spread cashews evenly over a cookie sheet and place in oven, checking occasionally, and stirring the nuts, so that they brown evenly. Remove from oven when toasted. Set aside to cool.
  2. Heat a large skillet or wok over high heat. Add oil to skillet. Add sliced cabbage and cook, tossing occasionally with a pair of tongs. Sprinkle with salt and continue to cook until cabbage is no longer raw and is browning in spots. (The cabbage will still retain some of its crunch.) Pour port over cabbage and continue to cook until the liquid is mostly evaporated. Remove from heat.
  3. Chop cashews finely or pulse in food processor. Add to pan along with parmesan and salt and pepper to taste. Serve immediately.

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