1 head of red cabbage
1 medium onion
4 Tbsp organic butter
1 cup of red wine
2 cups of beef broth
4 squares of 70% dark chocolate
1/2 cup of raspberry balsamic vinegar
Slice onions in thin rings and chop into small pieces, brown in butter. Cut cabbage in small pieces – when slicing be sure to remove the tough white veins of cabbage leaves. When sliced, massage cabbage to soften it and bring the juices to the surface of cabbage. Add cabbage to browned onions and mix well. Let cook at high heat stirring continuously.
Add red wine and reduce, add beef broth and melted chocolate and stir well. Add raspberry vinegar and mix well. Continue cooking slowly until cabbage is soft and all liquid is reduced and forms a thick sauce – can cook slowly for up to 1 hour. Season with salt to taste.