Heat the oil in a large saucepan,
add the onion and rosemary and sauté over a medium heat until the
onion becomes translucent. Add the cabbage, cover the pot and
cook for 5 minutes until it begins to wilt, stirring from time to
time to prevent sticking. Add the rest of the ingredients,
replace the cover and cook slowly over a low heat for about 20
minutes until the cabbage is tender.
Serves 6 - 8
It is the wine that flavors this cabbage
dish, so don't be a miser and use your second best.
