"1. I found this at a Scandinavian website. Recipe created by Swedish chef, Andreas Viestad. 2. Pineau des Charentes is most decidedly French. Our own French Tart lives in the region. 3. They spelled Pineau wrong. I fixed it. It was 'Pinot' as in Grigio. 4. I can NOT imagine using such a magnificent beverage as a braising liquid. But I am posting the recipe while I decide what to do because the stuffed cabbage itself looks amazing. 5. I did a wee bit of editing. The original recipe seemingly throws out the cabbage! 6. I guessed at servings. I imagine the cabbage would be cut into 8 wedges? Onward! COOK!..."