Adapated from Vegetables Every Day by Jack Bishop
Serves 4 to 6 as a side dish
1 medium head (about 2 lb) red cabbage
3 T extra-virgin olive oil
2 medium onions, halved and sliced thin
2 medium garlic cloves, minced
salt
freshly ground black pepper
¾ c chicken or vegetable stock, reduced by half to 3/8 c
¼ c minced fresh parsley leaves
2-3 T balsamic vinegar
  1. Remove any tough or dry outer leaves from the head of cabbage. Quarter the cabbage through the stem end. Cut out and discard the hard piece of the core at the base of each quarter. Slice the cabbage crosswise into thin strips. (You should have about 10 cups)
  2. Heat the oil in a large casserole or dutch oven. Add the onions and cook over medium heat until golden, about 8 minutes.
  3. Add the garlic and cook until fragrant, about 1 minute.
  4. Stir in the cabbage and sprinkle with salt and pepper to taste.
  5. Cover and cook, stirring several times, until the cabbage has partially wilted, about 5 minutes.
  6. Add the stock, cover, and continue cooking until the cabbage is tender, about 10 minutes.
  7. Uncover and simmer until any liquid in the pan evaporates, 2 to 3 minutes.
  8. Stir in the parsley and vinegar and adjust the seasonings.
  9. Serve immediately.
Nutrition facts for entire recipe
Calories: 700
Protein: 13g
Carbohydrates: 80g
Fat: 40g