Braised Red Cabbage

• 3 1/2 lb red cabbage (1 medium head), quartered, cored, and thinly sliced crosswise
• 4 bacon slices, chopped
• 1 tablespoon unsalted butter
• 2 large sweet onions, thinly sliced
• 1/2 cup white-wine vinegar
• 3 tablespoons packed brown sugar
• 1 tablespoon salt
• 1 teaspoon black pepper

1. Rinse cabbage under cold water, then drain (do not pat dry).
2. Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes.
3. Remove bacon with a slotted spoon, reserving it for another use.
4. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes.
5. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours.

red cabbage, bacon, unsalted butter, sweet onions, whitewine vinegar, brown sugar, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/braised-red-cabbage-105920 (may not work)