1/3 c raisins
1 c full-bodied red wine
1/4 c olive oil
1/3 c pine nuts or walnuts
10 – 12 c thinly sliced red cabbage
salt and pepper, to taste
1. Soak the raisins in the red wine for about 15 minutes while you slice the cabbage.
2. Heat the oil over medium heat in a large saucepan or skillet that has a lid. Add the pine nuts or walnuts and sauté for about 3 to 5 minutes. (Pine nuts can burn quickly, so watch them carefully.) Add the cabbage and sauté briefly while tossing, about 2 minutes. Try to get as many of the nuts up into the cabbage and off the bottom of the pan. Add the reserved red wine and raisins, and season with salt and pepper.
3. Reduce the heat to very low, cover the pan and simmer for 30 to 40 minutes, until the cabbage is done to your liking. If there is too much liquid in the pan, remove lid, increase heat and, stirring, allow excess liquid to evaporate.