Thin slices of red cabbage are simmered in tangy red wine vinegar until crisp-tender, then mixed with aromatic bits of onion and garlic.
Olive oil-flavored cooking spray
1 teaspoon olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon celery seeds
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 bay leaves
1 1/2 quarts water
1 cup red wine vinegar
1 small red cabbage, thinly sliced (8 cups)
2 tablespoons red wine vinegar
1/4 cup fat-free, less-sodium chicken broth
How to Make It
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; cook, stirring constantly, until onion is tender. Stir in thyme and next 4 ingredients; cook 30 seconds. Remove from heat, and set aside.
Combine water and 1 cup vinegar in a large Dutch oven; bring to a boil. Add cabbage, and cook 10 seconds, stirring constantly; drain. Add cabbage, 2 tablespoons vinegar, and chicken broth to onion mixture; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until cabbage is crisp-tender. Remove and discard bay leaves.