Cabbage Braised in Pineau Des Charentes

• 1 12 cups buckwheat groats or 1 12 cups barley
• 3 cups vegetable stock (possibly more)
• 1 cabbage
• 1 onion, chopped
• 2 tablespoons oil
• 1 red chili peppers, finely chopped or 1 jalapeno
• 1 teaspoon cayenne
• 12 teaspoon clove
• 1 teaspoon cinnamon
• 1 12 cups pineau des charentes
• salt
• pepper

1. Boil the buckwheat in vegetable stock.
2. Cut the top off the cabbage.
3. Hollow it out using a spoon or a knife.
4. Chop.
5. Heat oil in large pan.
6. Saute onion & cabbage until just softened.
7. Combine with cooked buckwheat.
8. Fill it with the cooked buckwheat/cabbage mixture, cayenne, chili, cinnamon, salt and pepper.
9. Replace the top and tie the cabbage up with string.
10. There may be extra filling.
11. Pour the sweet wine in a pan, add the cabbage and put the lid on.
12. Leave to simmer for 1 hour.
13. Make sure that it does not boil dry.

buckwheat groats, vegetable stock, cabbage, onion, oil, red chili peppers, cayenne, clove, cinnamon, pineau des charentes, salt, pepper

Taken from www.food.com/recipe/cabbage-braised-in-pineau-des-charentes-504929 (may not work)