Braised Red Cabbage

• 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

1. 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.
2. 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.

olive oil, olive oil, onion, garlic, thyme, celery seeds, salt, ground white pepper, bay leaves, water, red wine vinegar, red cabbage, red wine vinegar, chicken broth

Taken from www.myrecipes.com/recipe/braised-red-cabbage-2 (may not work)