Braised red cabbage (doubled)
2 heads of cabbage
4 cups or so thinly sliced onion
1 cup currants
6 tablespoons cider vinegar
4 tablespoons sugar
2 teaspoons salt
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 cup vegetable stock, plus more if necessary
  1. Cut out the core of the cabbage and discard any touch or discolored outside leaves. Slice the cabbage in half or quarters, then slice lengthwise into 1/8-inch shreds. You should have about 12 cups.
  2. In a large non-stick or stainless steel saute pan with a tight-fitting cover, toss the cabbage and the onion slices and add the rest of the ingredients.
  3. Bring the stock to a boil over high heat and cover. Reduce the heat to medium, and braise about 45 minutes, stirring occasionally, until there is only a small amount of liquid left and the cabbage is moist and just slightly cruncy. If the pan starts to dry before the cabbage is done, add a little more chicken stock and continue cooking.