Braised Red Cabbage

Directions

1. 1
   Cut out core of cabbage and discard any tough or discolored outside leaves.
2. 2
   Slice cabbage in half or quarters, then slice lengthwise into 1/8-inch shreds.
3. 3
   You should have about 12 cups.
4. 4
   Toss cabbage and onion in large nonstick skillet and add currants, vinegar, sugar, salt, pepper, oil and stock.
5. 5
   Bring to boil over high heat, then cover.
6. 6
   Reduce heat to medium and braise, stirring occasionally, until there is only a small amount of liquid left and cabbage is moist and just slightly crunchy, about 40 to 45 minutes.
7. 7
   (If skillet starts to dry before cabbage is done, add a little more stock and continue cooking.) Adjust seasonings and serve.
8. 8
   Comments: You can vary this dish to suit your taste or ingredients on hand.
9. 9
   Use regular or savoy cabbage; add minced garlic, apple slices or caraway seeds; or use part red wine or apple cider in the braising liquid.