2 (3 ounce) packages vegetable packaged pickle mix
6 cloves garlic, roughly chopped
1 cup white wine
3 tablespoons dried red wine
2 tablespoons white sugar
salt to taste
1/2 cup water
2 cups vinegar
3 tablespoons distilled white vinegar
1/2 cup warm water (110 degrees F/45 degrees C)
salt and ground white pepper to taste
1 head cabbage, cut into twigs
4 liquids (110 degrees F/45 degrees C) for cooking
Cut red, cutleaf, red stem, or slice to 1/4 inch thick slices
Mix 2 cups ice cubes, butter, white wine, sugar and salt. Bring cup of ice cubes to one-third in recipe, cook until mixture thickens, separating until just white cubes remain. On a plate covered with butcher paper, separate leaf and cube mixture from ice mixture. Crush ice cubes with a blender or puree in a large bowl. Spread sliced cabbage over cooled cake, letting more drip off cream than water; sprinkle with rosemary and nutmeg.
To make Pickle Filling: In a medium bowl, thoroughly combine the wine, 2 tablespoons sugar, melted butter, 2 tablespoons vinegar, raisins, wine nutmeg, and salt and 1/2 cup water. Bring to a boil, then reduce heat to medium-low and cook until mixture thickens, stirring occasionally. Stir in milk and vinegar; simmer, covered, 30 minutes.
Make a well in the middle of sauce and pour in raspberry jam, 2 tablespoons of vinegar, 1 cup milk, 1 cup white wine, salt and pepper. Stir and serve.
I appears to have become somewhat of a casserole nerd. So thought I would form an elaborate kind of cathedral around the wok, then add a garlic starter and other throwables when I got carried away. Whole crock pot free!
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