Red-Wine Braised Cabbage and Onions

I think that vegetables during the winter can be a bit of a struggle. There's not much at the farmers market..always my first choice for fresh veggies. And, while there are choices at the grocery store (imported from who knows where), steamed broccoli or steamed squash doesn't always stand up to the kinds of full-flavored roasted meats that are such comfort food around our house during cold weather.

This recipe screams "WINTER!" though. Inexpensive winter vegetables cooked slowly with a rich flavorful "gravy." When the Gourmet writers described it, they said it's "the vegetable incarnation of mulled wine." It's the perfect bed for a slab of roast pork or braised chicken.

Note: Although I am posting the original recipe, I halved the recipe. It still would have served 6-8 generously. And you might want to tinker with the ratios to taste. I thought the final dish was a little sweet, but my other half wanted a little less vinegar. Play with it to suit your own palate.

Red-Wine Braised Cabbage and Onions
From Gourmet magazine. (RIP)
Makes 8-10 servings.

3/4 stick (6 tablespoons) unsalted butter
1 1/2 pound red onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
1 (3-pound) head of red cabbage, cut lengthwise into 8 wedges and wedges cut crosswise into 1/4-inch-thick slices (16 cups)
2 cups dry red wine
2 cups water
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar
1 firm sweet apple, such as Honey Crisp, Gala, or Fuji, peeled and coarsely grated
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
10 whole black peppercorns
2 whole cloves
1 Turkish or 1/2 California bay leaf

Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.

Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.

Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.

Discard cheesecloth bundle and season cabbage with salt and pepper.