Cavolo Rosso (Sweet-and-Sour Red Cabbage)

2 small red onions, thinly sliced (1 1/2 C.)

2 T. olive oil

3 cloves garlic, minced

1 red cabbage (about 2 lb.), cored and cut into 1/4″ slices

1 large sweet apple, cored and cut into thin wedges

3/4 C. hearty red wine

1 1/4 tsp. salt

 

In a large sauté pan set over medium heat, cook the red onions in the olive oil with a pinch of salt. Sauté until golden and slightly softened, 7 to 10 minutes. Add the garlic, then the cabbage and apple, stirring well to combine. Cook uncovered for about 5 minutes, until the cabbage and apple begin to caramelize. Add the red wine and salt, bring to a gentle simmer, and cover the pan. Slowly cook for about 45 minutes, stirring from time to time. The cabbage and apples are done when they are tender through, but still holding their form.