Braised Red Cabbage with caramelized Onions & cider

By gizgaab

Ingredients

• 3 * 3 tablespoons extra-virgin olive oil
• 1 * 1 medium onion, thinly sliced
• 2 * 2 tablespoons light-brown sugar
• 1/2 * 1/2 cup cider vinegar
• 2 * 2 cups fresh cider
• 1 * 1 cup homemade or store-bought low-sodium
• chicken stock
• 1 * 1 cinnamon stick
• 1 * 1 dried bay leaf
• * Coarse salt and freshly ground pepper
• 1 * 1 small head red cabbage (about 2 1/2 pounds),
• cut into 8 wedges, core intact

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350 degrees. Heat oil in a large, heavy ovenproof saucepan over medium heat. Cook onion until edges start to caramelize, 10 to 12 minutes. Add sugar, and cook 1 minute more. Add vinegar. Scrape up brown bits from bottom of pan with a wooden spoon. Stir in cider, stock, cinnamon, bay leaf, 1 1/2 teaspoons salt, and teaspoon pepper. Add cabbage, arranging in a single layer. Bring to a boil. Cover; transfer to oven. Braise until cabbage is tender, 40 to 45 minutes.
2. Transfer cabbage to a serving platter using a slotted spoon; discard cinnamon stick and bay leaf. Bring remaining liquid in saucepan to a simmer over medium-high heat. Cook until reduced by half, about 10 minutes (you will have about 1 cup sauce). Spoon sauce over cabbage.