Serves 6–8 / Braising mellows cabbage’s natural pungency, making it lightly nutty and sweet. Serving tip: Serve this rich dish with lighter entrées, like mild fish.
1 small head red cabbage, about 1 1/2 pounds
2 tablespoons extra-virgin olive oil
1 large yellow onion, halved and cut crosswise 1/2-inch thick
1/2 cup low-sodium vegetable broth
1/3 cup apple cider vinegar
2 tablespoons honey
1/2 cup currants
1. Position rack in oven middle; preheat to 325˚. Peel off outer cabbage layers and discard. Cut cabbage into 8 wedges; trim away most of core, leaving just enough to hold each wedge intact.
2. In an oven-safe pot or Dutch oven, heat oil on medium heat. Sauté onion for 3 minutes. Add cabbage wedges and gently stir to coat. Cook 3–4 minutes more, turning once, until lightly cooked on outside.
3. In a medium bowl, combine broth, vinegar, and honey; mix well. Stir in currants. Pour over cabbage and onions. Sprinkle with coarse salt and black pepper. Cover tightly and place in oven. Cook 45 minutes. Carefully remove cover; gently turn cabbage wedges over. If dry, add an additional 1/4 cup cider vinegar or broth. Re-cover and cook an additional 1 1/2 hours, until cabbage is very tender. Carefully remove cover, increase heat to 425˚, and cook for 10 more minutes, until cabbage browns lightly.
PER SERVING: 148 cal, 27% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 28g carb, 4g fiber, 52mg sodium
