I grew red cabbage in the garden this winter. It’s quite pretty but then I was at a bit of a loss as to what to do with it! I picked the first one yesterday and turned to Vegetables Every Day: The Definitive Guide to Buying and Cooking Today’s Produce With over 350 Recipes, a great source of vegetable recipes that another food blogger recommended. (Sorry, I can’t remember who to thank for the great referral!). His original recipe called for 1 medium head red cabbage which was supposed to yield about 10 cups sliced cabbage. My cabbage was a bit smaller so I cut portions down accordingly. I didn’t measure how many cups it produced but would guess about 6.

2 Tbs olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 small head red cabbage, cored and thinly sliced
salt and pepper to taste
3/4 cup chicken broth or vegetable broth or water
1/4 cup fresh parsley, minced
2 Tbs balsamic vinegar

Heat the olive oil in a large skillet over medium heat. Add the onion and cook about 8-10 minutes, until golden and soft. Add the garlic and cook another minute, then stir in the cabbage and season with salt and pepper to taste. Cover and cook, stirring periodically, about 5 minutes.

Add the broth, stir, cover, and cook until the cabbage is tender, another 10 minutes or so. Uncover and cook until the liquid evaporates. Stir in the parsley and balsamic vinegar. Taste and add more salt or pepper if needed.