SWEET-AND-SOUR CABBAGE WITH BALSAMIC VINEGAR

Sweet-and-Sour Cabbage with Balsamic Vinegar image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 11

4 onions, halved lengthwise and sliced thin
1/4 pound sliced prosciutto, cut crosswise into thin strips
8 garlic cloves, minced
5 1 1/2-inch dried chilies
8 tablespoons olive oil
2 pounds Savoy cabbage, cored and shredded
1 tablespoon sugar
6 canned plums tomatoes, drained and chopped (reserve 2/3 cup of the juice)
3 tablespoons balsamic vinegar, plus 2 tablespoons to finish
1/2 cup chicken broth
1/2 teaspoon dried oregano, crumbled minced parsley for garnish

Steps:

In a heavy kettle, cook the onions with the prosciutto, garlic and chilies in 6 tablespoons of the oil over moderately low heat. Stir until they are softened. Add the cabbage and saute it over moderately high heat, stirring, for 3 minutes. Add the sugar, the tomatoes with the reserved juice, 3 tablespoons of the vinegar, the broth and the oregano. Bring the mixture to a boil, simmer it, covered for 15 minutes.
Let the mixture cool to warm, uncovered, and stir in the remaining 2 tablespoons olive oil, and the remaining 2 tablespoons vinegar. Season to taste. Transfer the cabbage mixture to a serving dish and sprinkle it with the parsley.