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Recipe for braised red cabbage

John Tlumacki/Globe Staff

Serves 6

1medium head (about 2½ pounds) red cabbage
3tablespoons red wine vinegar
4tablespoons unsalted butter
1red onion, halved and sliced
Salt and pepper, to taste
½cup dry vermouth or white wine
1cup 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.

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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

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