Cabbage

Here is an interesting recipe for Braised Red Cabbage

Braised Red Cabbage 

Bon Appétit | February 2005

Yield: Makes 8 servings 1/4 cup (1/2 stick) butter 1 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups) 1/2 teaspoon (or more) salt 3 tablespoons dry red wine or hard cider 1 tablespoon red wine vinegar or apple cider vinegar Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)