This is an easy recipe, good for when you have a cabbage from your CSA and you really don't want any more cole slaw...
It's a savory dish, good with homey fare like meatloaf or hamburgers. The flavors mingle over two hours of slow cooking to become something unexpected and delicious.
I did this in a heavy Le Creuset braising pan. If you do not have one of those expensive kitchen luxuries, don't worry! You can do this just as well in a glass or enameled baking dish covered tightly with aluminum foil; the secret is to confine all the flavors in a small volume with enough area to spread out.