Braised Red Cabbage With Cranberries

• 3 tablespoons butter or olive oil
• 1 1/2 cups sliced red onions
• 2 cloves garlic, minced
• 2 pounds red cabbage, cored and shredded
• 2 cups chicken or beef stock
• 1 cup dry red wine
• 1 cup cranberries
• 1 bay leaf
• Salt and freshly ground black pepper to taste

1. Preheat oven to 375 degrees.
2. Heat butter or oil in a heavy casserole.
3. Add the onions and saute over medium heat until they are tender but not brown.
4. Stir in the garlic, then add the cabbage.
5. Add the stock, wine and cranberries.
6. Stir and bring to a simmer.
7. Add the bay leaf, season to taste with salt and pepper, cover and place in the oven.
8. Bake for about two-and-a-half hours, until the cabbage is tender and has absorbed most of the liquid in the pan.
9. Remove the bay leaf, check seasonings and serve.

butter, red onions, garlic, red cabbage, chicken, red wine, cranberries, bay leaf, salt

Taken from cooking.nytimes.com/recipes/460 (may not work)