Recipe: Braised Red Cabbage with Onions

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This is an extension of the caramelized onions I posted earlier - and a delicious one at that!

A friend gave me some extra veggies she had from her CSA box, and it included some red cabbage.  Yum yum yum.

Served with pork chops and couscous.

If you don't think you like cabbage, give this a try.  It's sweet and yummy.  Not to mention gorgeous.  The color is fantastic.

I used some beer mixed with Better Than Boullion for the liquid, but you could use stock if you like.  The alcohol in the beer all boils away, so there's no fear in serving this to children.

Braised Red Cabbage with Onions

1 head red cabbage (mine was about 1 1/2 lbs before trimming up)
2 onions
1 tsp garlic powder
salt & pepper to taste
3/4 c beer (or stock)
1 tsp Better than Boullion (veggie stock base - omit if using stock)
2 Tbsp balsamic vinegar

Remove any tough or dry outer leaves from the head of cabbage.  Cut in half and cut out the core.

Slice the cabbage thinly into strips.  I got about 8 c.

Heat the oil in a large saute pan or dutch oven.  I used a 5 qt saute pan.  Add the onions and cook over medium heat until golden, stirring occasionally.  This should take about 8 minutes.

Stir in the cabbage, cover and cook, stirring occasionally, until the cabbage has wilted part way.

Your beer of choice.

Whisk the veggie stick into the beer.  Pour into the cabbage mixture, cover, and cook until the cabbage is tender (about 10 minutes).  Remove the cover and simmer until the rest of the liquid evaporates (2-3 minutes).  Stir in the balsamic vinegar and serve.

Totally delicious!