|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.
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