Cabbage au Vin au Mushrooms from The Justin Wilson Gourmet and Gourmand Cookbook by Justin Wilson

Ingredients

• ½ lb. salt shoulder, or smoked pig tail, or pickled pork
• ½ tsp. dried mint
• 2 cups dry white wine
• Louisiana hot sauce or red pepper, to taste
• 1 lb. fresh mushrooms, washed
• Water to nearly cover
• Salt, if necessary
• 2 tsp. garlic, chopped
• 1 cup onions, chopped
• 2 medium heads cabbage, sliced or quartered