Braised Red Cabbage

1. 1

   Cut out core of cabbage and discard any tough or discolored outside leaves.

2. 2

   Slice cabbage in half or quarters, then slice lengthwise into 1/8-inch shreds.

3. 3

   You should have about 12 cups.

4. 4

   Toss cabbage and onion in large nonstick skillet and add currants, vinegar, sugar, salt, pepper, oil and stock.

5. 5

   Bring to boil over high heat, then cover.

6. 6

   Reduce heat to medium and braise, stirring occasionally, until there is only a small amount of liquid left and cabbage is moist and just slightly crunchy, about 40 to 45 minutes.

7. 7

   (If skillet starts to dry before cabbage is done, add a little more stock and continue cooking.) Adjust seasonings and serve.

8. 8

   Comments: You can vary this dish to suit your taste or ingredients on hand.

9. 9

   Use regular or savoy cabbage; add minced garlic, apple slices or caraway seeds; or use part red wine or apple cider in the braising liquid.

* Per serving · 4 servings · Values may vary.

No additional tips available.