3. Braised Red Cabbage with Onions

This one is from “vegetables every day” by Jack Bishop




1 med head of red cabbage finely sliced
3 tbsp olive oil
2 med onion thinly sliced
2 medium garlic cloves minced
Salt
Black pepper
¾ cup stock (chicken or veg)
¼ cup minced parsley
2 tbsp balsamic vinegar

Heat olive oil in large casserole or dutch oven. Add onions and cook until golden. Add garlic and cook until fragrant.

Stir in cabbage and sprinkle with salt and pepper. Cover and cook stirring several times for about 5 minutes.

Add stock, cover and cook until cabbage is tender (about 10 minutes). Uncover and simmer until all liquid evaporates. Stir in parsley and vinegar. Serve immediately.