Sweet-Sour Wilted Radicchio with Red Onion

Maroon-to-brown shreds with a sweet-hot tang suggest red cabbage with more depth and without the crucifer taste. Use whichever types of dark red radicchio are available. Even rather tired specimens will do just fine here. Chewy, crunchy, and smoky, the bitter-sweet blend complements venison, pork, roast duck, ham, and other rich meats. Or serve as part of a vegetable meal with wild rice, chestnuts, and roasted or grilled meaty mushrooms.