Roasted Red Cabbage

This is an all-purpose vegetable that works well with grilled meat, roasted chicken, sausage or pork.  Or, even better, toss with al dente whole wheat pasta, butter & crumbled goat cheese.

Roasted Red Cabbage

1/2 head red cabbage, sliced
1 large Vidalia onion, sliced
olive oil, as needed
1-2 Tablespoons sugar
1/2 cup red wine
1/2 cup red wine vinegar
1 cup water
1 teaspoon black pepper
salt, to taste
butter, as needed

In a large dutch oven, saute onion in olive oil until golden.  Sprinkle with sugar and allow sugar to caramelize slightly.  Then, deglaze the pan with red wine and red wine vinegar.  Simmer rapidly for a minute or two.  Add water and cabbage.  Allow cabbage to wilt for 3-4 minutes before placing the dutch oven into a hot 375 degree oven.  Roast for 25-30 minutes.  Dot butter over cabbage and give a toss before serving.