A knob of butter
2 red onion, sliced.
2 sprigs of Thyme
One red cabbage
250 ml chicken/vegetable stock
30 ml balsamic vinegar
Put a large pan on a medium heat and add a the olive oil, butter and sliced onions. Stir occasionally until the onions are soft and beginning to caramelise. This should take about 15 minutes.
Whilst the onions are caramelising, cut the cabbage in half. Then cut the halves into six wedges.
Add to the onions. Pour in the stock and bring it all up to the boil.
Once boiling bring the heat down to medium to low and place the lid on to the pan. Cook for thirty minutes until the cabbage is tender and almost soft.
Turn the heat up again to a medium to high heat and add the vinegar. Cook for about 10 minuets, stirring occasionally until the liquid is almost reduced and the cabbage is soft. Sprinkle with Thyme and serve.