2 (15 ounce) cans shredded cabbage
6 pounds russet potatoes
1 onion, chopped
2 onions, chopped
3 cups water
3 cups white wine
1/2 pint heavy cream
1 pint red wine
4 green grapes, halved
1 tablespoon salt
1 tablespoon dried oregano
1 dash hot pepper sauce
1 1/4 teaspoons lemon juice
1/2 teaspoon salt
Place the cabbage rolls in a large pot and cook over medium heat until tender, about 4 to 5 minutes. Drain and set aside.
Place the shredded cabbage into the pot with the potatoes and onion. Bring to a boil, stirring occasionally, before removing from heat.
In a large saucepan, combine the water, white wine, cream, wine and sugar and bring to a boil over medium heat. Pour over cabbage and potatoes and toss to coat. Continue to cook, stirring occasionally, over medium heat for about 3 hours. Pour over all and serve.
I didn't cook the filets according to box directions, but everything was got and it was pretty darn good. Will make again.
⭐ ⭐ ⭐ ⭐ ⭐