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Sweet and Sour Red Cabbage
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1 medium | shallot chopped |
2 teaspoon | butter |
3 lbs | red cabbage, shredded, (about 10 cups) |
1/2 cup | red burgundy wine |
1 1/4 cups | balsamic |
1/2 cup | granulated sugar |
Salt | |
ground black pepper |
In a 12 inch skillet sauté the shallot in butter over medium heat for 1 minute until golden brown. Add shredded cabbage. Add the wine to deglaze the pan, loosen any brown bits on the bottom of pan with wooden spoon. Stir in vinegar and sugar. Season with salt and pepper to taste. Increase heat to high and bring to boil, stirring constantly to prevent from burning. Reduce heat and simmer about 10 min until the liquid is reduce by 3/4.
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