3 heads cabbage
salt and pepper to taste
2 tablespoons butter
1 cup white sugar
1 cup milk
1 teaspoon vinegar
1 tablespoon cornstarch
1 tablespoon hot water
1/2 cup red wine
1/4 cup vodka
1 pint milk
drizzling hot olive oil
2 teaspoons lemon zest
Combine the cabbage, salt, pepper, butter, sugar, milk, vinegar, cornstarch, and hot water in a large resealable plastic bag; refrigerate to 1 hour or longer for more flavor.
Preheat oven to 350 degrees F (175 degrees C).
Prepare the marinade by mixing together the vinegar, cornstarch, and hot water. Fill about 1 cup of a large resealable plastic bag with marinade. Fill remaining plastic bag with marinade.
Remove marinade from marinade bag, and mix in lemon zest.
Place rice in a 2 quart casserole dish. Bring to a boil, then reduce heat to medium-low and simmer for about 15 to 20 minutes, or until rice is tender.
Some notes: 1) cream cheese shouldn't be required, in fact, it could have come out nice and thick. 2) If it sticks and soaks up the oil, it's probably because you buried it too deep; after 10 minutes, water sprays off the top and bottom don't clog. Couldn't find French vanilla pudding, so instead has whipped cream and whipped honey. As per other suggestions, I'd use rum, agave nectar, or apple juice. More commonly known as dry folds, these are used to finish almost any recipe. To make them less cloyingly, I'd add crushed red pepper flakes or Cayenne pepper. I owe this recipe to my unknowable benefactor.
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