I love the color of red cabbage and use it often in making salad and soup. Red Cabbage is both sweet and sour and a great compliment to the rich flavors of beef, pork, or potatoes.
Ingredients: 1/4 pound unsalted butter 1 1/2 cups red wine vinegar 1 1/4 cups sugar 1 head of red cabbage, shredded
Preparation:
In a large pot over medium heat, mix together the butter, red wine vinegar, and sugar and bring to a boil. Reduce the heat to low and add the shredded red cabbage to the pot. Do not cover the pot. Cook over low heat for 1 hour or slightly less time if you like your cabbage crisp.
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This recipe is courtesy of Eric from International Recipe Syndicate