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
- 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.
- 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.
- 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.