|2||tablespoons olive oil|
|1||large onion, chopped|
|3||cloves garlic, chopped|
|1||head red or green cabbage, quartered, cored, and shredded|
|2||tablespoons balsamic vinegar, or more to taste|
|2||tablespoons white wine|
|Salt, to taste|
1.In a large flameproof casserole over medium-high heat, heat the oil. Add the onion and cook, stirring often, for 5 minutes. Add the garlic and cook 2 more minutes.
2. Stir in the cabbage. Cover, turn heat to low, and cook, stirring occasionally, for 5 minutes.
3. Stir in the balsamic vinegar, wine, raisins, and salt. Cover and continue cooking for 15 minutes, stirring occasionally, until the cabbage is tender. If the pan seems dry during cooking, add more balsamic vinegar. Taste for seasoning and add more salt, if you like.
Adapted from Brian Amador