Braised Red Cabbage

Contributed by Jeremy Silansky

In a medium enameled cast-iron casserole, heat the olive oil. Add the red cabbage and cook over moderately high heat, stirring, until sizzling, about 3 minutes. Cover tightly and cook over moderate heat, stirring occasionally, until just tender, about 6 minutes. Stir in the lemon juice and crushed red pepper. Season with salt and pepper and serve.

Make Ahead The braised cabbage can be made up to 4 hours ahead. Reheat gently. Serve With Red Wine-Braised Lamb Shanks.