Braised Red Cabbage Wedges

A quick, yummy side dish. The color and the wedge presentation make it special.

Cut cabbage (through the core) into 8-10 wedges. Using a large skillet, saute in 2 Tbsp. olive oil, turning so they’re browned nicely on both cut sides. Add 1 c. red wine, 2 Tbsp. maple syrup, 1 c. water, plus 1 cinnamon stick and/or a whole clove if you wish to spice it up. Simmer until cabbage wedges are tender, adding a little more water if needed.

Recipe created or adapted by Liz Talley, Urban Graze

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