Spring is in the air and we had one last red cabbage to use up.
2 cups chicken stock
1/4 cup white wine
splash (about 1 Tbspn) sherry vinegar
salt and pepper to taste
Slice the onion.
Sweat the onion, then cook covered to soften. Add crushed garlic and cook for another few minutes.
Remove the cabbage, core then slice.
Add the cabbage to the onions and garlic then pour in the white wine and sherry vinegar. Let the alcohol burn off for about two minutes then add the chicken stock and cover.
Cook over a low heat until tender then season.
We had it here with sous vide duck breast and bulgar wheat.