The spicy flavors of this dish call for a lush, fruity red without a lot of tannin. Australian shiraz is a good match. Try the Penfolds Thomas Hyland and the Peter Lehmann Barossa.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Delicious- follow the directions and slice as directed.
A great dish with wonderful flavors! Easy to make and agree this is a keeper!
This is delicious. We had another couple for dinner and they ate so much I was worried we would have enough. My husband wants me to make it again immediately. I used preshredded slaw mix and saved a little time. The slaw was better the next day, so I will put the dressing on the cabbage at least an hour before you plate it.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?