Braised Red Cabbage
  • 1/4 C (1/2 stick) butter
  • 1 2#head of red cabbage, quartered, cored, very thinly sliced
  • 1/2 t (or more) salt
  • 3 T chicken stock
  • 1 T red wine vinegar
  1. melt butter in heavy large pot over medium heat
  2. add sliced cabbage and 1/2 teaspoon salt
  3. stir and toss constantly until cabbage begins to wilt, about 7 minutes
  4. add chicken stock and sauté until liquid evaporates, about 10 minutes
  5. add red wine vinegar
  6. stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer
  7. season to taste with pepper and more salt, if desired