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Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium onion, thinly sliced
- 2 tablespoons light brown sugar
- 1/2 cup cider vinegar
- 2 cups fresh cider
- 1 cup chicken broth
- 1 cinnamon stick
- 1 dried bay leaf
- Coarse salt and freshly ground black pepper
- 1 small heat red cabbage (about 2-1/2 lbs.) cut into 8 wedges, core intact
Preparation
Step 1
Preheat oven to 350 degrees. Heat oil in large saucepan over medium heat. Cook onion until edges start to caramelize, 10-12 minutes. Add sugar and cook 1 minute more. Add vinegar. Scrap up brown bits from bottom of pan with a wooden spoon. Stir in cider, stock, cinnamon, bay leaf, 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Add cabbage, arranging in a single layer. Bring to a boil. Cover, transfer to oven. Braise until cabbage is tender, 40-45 minutes.
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. Spoon sauce over cabbage.