Alsatian Red Cabbage

Red cabbage has long been a favorite, for its taste, its presentation value, and its durability in the refrigerator. Generally, it shows up on our table as an impulse buy when such highly seasonal delights as artichokes, corn, and asparagus are prohibitively expensive and we've grown a bit tired of looking for a new way to prepare the eternally available beans, peas, and brocolli. On one such occasion, we came home with a pork roast, a red cabbage as its primary side dish, and not the slightest notion of what recipe we would use. We settled quickly on the Alsatian one because it was extremely simple and, unlike most of its competitors, required only ingredients already in the pantry. The results . . . wow.

1. Preparing the cabbage entails discarding tough or wilted outer leaves and trimming away the core. We "shred" by cutting the head into more manageable wedges and slicing them, every 1/4 to 1/2 inch.
   
   
2. Heat the oil in a heavy skillet. Add the cabbage, stir, and cook long enough to wilt (5-10 minutes).
   
   
3. Add the cloves, vinegar, sugar, salt, and pepper. Continue cooking for 10 to 15 minutes, stirring frequently.
   
   
4. Stir in the butter and serve.
   
   

5-6 servings   

Source: Craig Claiborne and Pierre Franey, The New New York Times Cookbook