Serves 6
| 1 | medium head (about 2½ pounds) red cabbage |
| 3 | tablespoons red wine vinegar |
| 4 | tablespoons unsalted butter |
| 1 | red onion, halved and sliced |
| Salt and pepper, to taste | |
| ½ | cup dry vermouth or white wine |
| 1 | cup chicken or vegetable stock |
1. Cut the cabbage into quarters through the stem end. Core each piece. With a chef’s knife, cut the cabbage into thin slices.
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2. In a large bowl, toss the cabbage and vinegar; set aside for about 10 minutes.
3. In a 12-inch skillet over medium heat, melt 2 tablespoons of the butter. Add the onion, salt, and pepper. Cook, stirring often, for 5 minutes. Add the remaining 2 tablespoons of butter and increase the heat to medium-high. Add the cabbage, salt, and pepper. Cook, stirring occasionally, for 10 minutes or until the cabbage browns slightly.
4. Stir in the vermouth or wine and cook, stirring occasionally, for 3 minutes or until the liquid evaporates. Stir in the stock.
5. Lower the heat to medium-low, cover the pan, and cook, stirring occasionally, for 1 hour or until the cabbage is very tender. If the pan seems dry, add a little more stock or water. Taste for seasoning and add more salt and pepper, if you like. Adapted from Carolyn Johnson