Tuesday Night Leftovers

We still had some veggies from last week's CSA box left, so to go with the leftover halibut and risotto, I made sweet and sour braised cabbage (complements the sweet and sour of the halibut) and sauteed broccoli (again using stalkier pieces of broccoli).

For the cabbage, makes 2 servings:

1/4 head green cabbage, thinly sliced
2 shallots, small dice
olive oil
crushed red pepper, salt
chicken stock
1 good pinch or two of sugar
1-2 Tbs red wine vinegar

Get the oil really hot in a pan you can cover. Add the shallots and saute for a minute or two, until they start to soften.
Add the cabbage, crushed red pepper to taste, and a good pinch of salt and saute a few minutes, until the cabbage starts to brown.
Add about 1/4 cup chicken stock, cover the pan, reduce the heat to medium, and let simmer, stirring occasionally and adding more stock if things start to look really dry, until the cabbage is soft.
Remove the cover and allow any liquid left in the pan to boil off.
Add some sugar and vinegar, mix well, taste, and adjust the balance until you're happy with it.