Le Chou au Beurre
(Buttered Cabbage)

Method:

1. Remove the outer leaves of the cabbage. Cut into quarters and remove the central stalk. Cut each quarter into fine strips as shown above. If you prefer, you may cut into larger pieces just like Grandma used to do.
2. Heat a large and deep saucepan sufficient in size to take all the ingredients.
3. Add the butter until it is melted, (optional: you may add bacon pieces at this point in time,  fry to a golden brown colour before adding the rest of the ingredients) then the finely chopped onion, cider vinegar, red wine, honey and chicken stock. Allow the mixture to boil. Reduce the heat to medium high.
4. Add the cabbage strips or pieces, mix well with the ingredients in the pan.
5. Cover and allow to cook until the cabbage is tender but firm. Gently stir all the ingredients in the pan at intervals to prevent the cabbage from burning.
6. Taste the cabbage and add salt to taste if necessary.
7. When cooked, transfer to a warm serving plate.
8. Normally eaten with rice and a chatigni pomme d'amour or omelette.

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