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Serves 8 / Braising is a classic preparation for red or green cabbage because it brings forward the sweet and nutty flavors of the cabbage, which are enhanced here by sweet-tart balsamic vinegar. While a slow braise can be prepared in the oven, this quick braise uses the stovetop. Serving tip: This dish reheats well and makes a delicious bed for a piece of roast chicken, a poached egg, or simply prepared seafood.
½ large yellow onion
1 medium head red cabbage (about 2 pounds)
4 tablespoons unsalted butter
1 cup low-sodium vegetable stock or water
¼ cup balsamic vinegar
1. Slice onion into half-moons. Quarter cabbage; remove and discard core. Slice cabbage against the grain into ¼-inch strips.
2. Heat a large pot over medium heat and add butter to melt. Add onion and sauté, stirring frequently, until translucent and beginning to caramelize, about 8 minutes. Add cabbage and stir to coat with butter and onion mixture. Add stock or water, vinegar, and a pinch of salt, stirring to coat. Bring liquid to boil, then reduce heat and simmer, covered, 15-20 minutes, or until cabbage is tender, uncovering for last few minutes of cooking to reduce liquid. Finish with pepper and additional salt, if needed.
PER SERVING: 95 cal, 52% fat cal, 6g fat, 4g sat fat, 15mg chol, 2g protein, 11g carb, 3g fiber, 52mg sodium