Braised Cabbage

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Braised Cabbage

 

1 teaspoon unsalted butter

1 1/2 lbs. cabbage, cut as

for slaw

1 tablespoon brown sugar

1/8 teaspoon cinnamon

1/8 teaspoon

cloves

1/8 teaspoon mace

3 tablespoons cider vinegar

1/4 cup dry red

wine or water

1/2 cup water

 

Melt butter in a heavy non-reactive

saucepan or skillet over medium heat.

Sauté cabbage, stirring frequently,

until it begins to wilt. Add remaining ingredients and salt and pepper to taste.

Increase heat to medium high and boil 20 minutes or until cabbage is tender and

most of liquid has evaporated. Serves 4 to 6.