Ginger-Braised Red Cabbage

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2 tablespoons olive oil

1 shallot, thinly sliced

1 3-inch piece fresh ginger, peeled and sliced

1/4 cup white wine vinegar

3 teaspoons brown sugar

2 cups low-sodium chicken stock

2 cups water

1 bay leaf

Coarse salt and freshly ground black pepper

1 head red cabbage (about 2 1/2 lb.), cut into 8 wedges, core intact

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