Braised Red Cabbage
3 1/2 pounds red cabbage (1 medium head), quartered and sliced
4 slices bacon, chopped
1 tablespoon unsalted butter
2 large sweet onions, thinly sliced
1/2 cup white-wine vinegar
3 tablespoons brown sugar, packed
1 tablespoon salt
1 teaspoon pepper
Rinse cabbage under cold water, then drain (do not pat dry).
Cook bacon in an 8 quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring until golden brown 12-15 minutes. Stir in cabbage, vinegar, brown sugar, salt and pepper and simmer, covered stirring occasionally until tender about 1 1/4 hours.