Fancy Smothered Onions and Cabbage

This dish is a wonderful way to serve potato pirogies, or corned beef. I make all three plus a creamy cornbread casserole for St. Patrick's day.

• Ready In: 30 mins
• Serves: 4-8

Ingredients

• 1  tablespoon olive oil
• 1  tablespoon unsalted butter
• 2  large onions, thinly sliced
• 1  tablespoon  minced garlic
• 1⁄2 lb  coarsely chopped cabbage
• 1⁄4 cup dry red wine
• 1⁄4 cup chicken broth

Directions

1. Heat oil and butter in a large skillet, add onions and sauté until well browned but still soft about 15 minutes.
2. Add garlic and cook for 5 minutes more.
3. Add cabbage and cook until wilted.
4. Stir in wine and broth scraping the bottom to loosen browned bits.
5. Cover skillet.
6. Reduce heat to low and cook until cabbage is tender.
7. Salt and pepper to taste.
8. If serving with pirogi, add cooked pirogi and simmer for about 5 minutes.