Red cabbage: A vegetable side that acts like the main attraction

Recipe: Braised red cabbage

Not just a pretty face, red cabbage tastes fabulous cooked this way and it's wonderfully good for you! Simple to make, it can be vegetarian or not, it's gluten free, and it can stand alone on a night when you feel like a simple dinner that satisfies. Or it can be part of something bigger. Wouldn't you love to eat some tonight? Here's how to do it.

Braised Red Cabbage

In a medium Dutch oven, saute two slices of bacon, cut up. When the bacon pieces are nearly crisp, remove them to drain on a paper towel. Leave the bacon fat in the pot. If you want your dish to be vegetarian, skip the bacon and substitute 1 tablespoon good olive oil.

Core and cut a medium head of red cabbage into bite-sized pieces or coleslaw-like strips. Put all in the pot. Add:

• 1/2 large onion sliced medium thick
• 4 tablespoons butter cut in chunks
• 1-1/4 cup chicken stock
• 1/3 cup red wine (something like zinfandel or cabernet)
• 2 tablespoons red wine vinegar
• salt and pepper to taste

Add the cooked bacon pieces if using and combine gently with a wooden spoon.

Turn your oven on to 375 degrees F. Bring the pot to a boil on top of the stove, then turn the heat down and simmer for 20 minutes uncovered while the oven heats up. Cover the pot and put it into the oven for one hour.

Braised red cabbage is delicious by itself, or with sausage or any kind of meat. It would be wonderful with roasted new potatoes. It would be good with a little goat cheese sprinkled over it. Use your imagination. Buon appetito!