Delicious Braised Cabbage and Onions

According to a recent scientific study, a 3 ounces serving of raw red cabbage delivers 196.5 milligrams of polyphenols, of which 28.3 milligrams are anthocyanins, a class of flavonoids linked to cancer protection. It's calcium rich. A great source of vitamin C. Low in calerios. A balanced died that includes red cabbage can lower cholesterol, help prevent osteoporosis and reduce the risk of Alzheimer’s.

According to my mouth, it's darn delicious. I love cabbage. Savoy, Napa, Bok Choy, Red and Green, all of them. Not only are they tasty, they last forever. If I don't get around to cooking them this week, next week is fine. They're filling. Most days, I use half a head of the larger cabbages and freeze the rest. It lasts three months, no problem. And, they're cheap. Pound per pound, they're extremely economical.

I like mine braised with balsamic, butter and garlic, a little maple syrup to balance the acidity. If  I fill a large pan, and turn it to low, it almost cooks itself. Tonight, I served it with broiled kielbasa and sweet potato latkes, a bowl of homemade garlic and chive sauce on the side. Appreciative fans all around. 

1 head of cabbage, de-cored and thinly sliced
1 medium yellow onion, thinly sliced
3 Tablespoons olive oil
3 Tablespoons butter, or ghee if you wish
1 Tablespoon balsamic vinegar
1 Tablespoon maple syrup
1 clove garlic, crushed
salt and pepper
¼ cup water

1.     Slice your cabbage and onions, or shred or grate
2.     In a large pan set over medium heat, add your olive oil and butter and garlic, sauté two minutes.
3.     Add the cabbage, balsamic, water, salt and pepper. Cover and simmer for about 20 minutes stirring occasionally. Adding more water, if necessary.
4.     Add the maple syrup and simmer for an additional ten minutes to allow the flavors to heighten.


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