Braised Red Cabbage

• 1/4 baguette, split
• 4 tablespoons unsalted butter
• Pinch of paprika
• Kosher salt
• One 1- to 1 1/2-pound head red cabbage, quartered, cored and thinly sliced (8 cups)
• 1 sprig fresh rosemary, finely chopped
• 2 tablespoons hard cider, plus more if necessary
• 2 to 4 tablespoons best quality apple cider vinegar

1. Pull out the soft center of the baguette and pull into small pieces.
2. Reserve the crust for another use.
3. In a saute pan, melt 2 tablespoons of the butter over medium heat.
4. When the butter is very hot, add the breadcrumbs and cook, stirring constantly, until dark golden brown and crunchy, 7 to 10 minutes.
5. Stir in the paprika and salt to taste.
6. Transfer the breadcrumbs to a paper towel-lined plate.
7. Set aside.
8. In a heavy-bottomed 12-inch skillet, melt the remaining 2 tablespoons of butter over medium heat.
9. Add the cabbage, rosemary and 1/4 teaspoon salt.
10. Cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes.
11. Add the hard cider, stir, cover and cook until the liquid evaporates, 12 to 15 minutes.
12. Remove the lid and add 2 tablespoons apple cider vinegar.
13. Stir constantly until the cabbage is completely tender, about 3 minutes.
14. Season to taste, adding more apple cider vinegar if desired, and top with the sauteed breadcrumbs.
15. Serve immediately.

baguette, unsalted butter, paprika, kosher salt, red cabbage, rosemary, hard cider, apple cider vinegar

Taken from www.foodnetwork.com/recipes/damaris-phillips/braised-red-cabbage.html (may not work)