Braised Red Cabbage

Cabbage doesn't get enough respect or attention. It's a hardy, leafy vegetable filled with LOTS of vitamins. It is my comfort food and I hope this post will influence my readers to incorporate cabbage in their diet. In this recipe, I use a locally grown red cabbage from the farmers market and serve it as a hearty vegetarian salad or it pairs well with meat like chicken, beef, venison or duck.

Braised Red Cabbage 

ingredients

1 head of red cabbage
2 Tablespoons olive oil 
1/2 cup of dry red wine
3/4 cup chicken stock 
a pinch or two of ground clove
salt and freshly ground pepper
Optional: fresh parsley, chopped

preparation

Core the cabbage and chop roughly. In a dutch oven, heat the tablespoons of olive oil over medium heat, place the chopped cabbage in dutch oven and cook until softened. Make sure not to let the cabbage brown. Add the wine, chicken stock, and cloves. Bring to a boil, lower the heat and simmer, uncovered for 30 minutes. The cabbage should be tender. Season with salt and fresh ground pepper. Serve immediately.