braised red cabbage

Ingredients:

• 1 Yellow Onion (Shallots okay!)

• 1 Red Cabbage

• 4-8 tablespoon Granulated Sugar

• 1/2 Cup White Vinegar

• 1 tablespoon corn starch

• Salt & Pepper to taste

• Goat Cheese to garnish

Directions:

1. Chop Yellow onion into thin long pieces.

2. Cut the cabbage in half. Remove the stem. Cut into long pieces.

3. Over medium heat in a large cooking pot (I used a dutch oven), heat up some olive oil. Add the yellow onions.

4. Cook the onions until the soften and begin to brown. Add 1 tablespoon of sugar to help them caramelize.

5. Add the purple cabbage. Season with Salt & Pepper. Cook, stirring constantly, to soften the cabbage.

6. While the onions and cabbage are cooking, boil enough water to cover the cabbage.

7. Once the water boils, and the cabbage is soft/ has started to brown, pour the water over the cabbage. Add 1/2 a cup of white vinegar, and 1 tablespoon of sugar.

8. Bring this to a boil.

9. Once boiling, turn to medium-low and cover with a lid. Cook for 40 minutes.

10. After 40 minutes, take 1/2 cup of the liquid mixture out and transfer into a bowl. Add 1 tablespoon of cornstarch. Whisk thoroughly leaving no clumps. Add back into pot. Stir.

11. Turn the heat up to medium-high, and leave uncovered. You want the liquid to thicken up. Stir every few minutes to make sure it’s cooking evenly.

12. At this point, check the flavor. If you need to adjust the seasoning, do so now. You can add more Salt, Pepper, or Sugar.

13. If it doesn’t get thicker after about 15 minutes, repeat step 10.

14. Once the liquid has thickened up to your desired texture, remove from heat.

15. Transfer braised cabbage to a pot and top with goat cheese. Enjoy!