- 1 medium red onion, thinly sliced
- 6 cups chiffonade (1/2 inch ribbons) red cabbage
- 4 sage leaves
- 1 clove garlic
- 2 cups red wine vinegar
- 2 tablespoons salt
- 2 tablespoons sugar
Place all ingredients in a 6-quart pot and cover. Bring to a boil over high flame and reduce to simmer. Cook covered 40 to 50 minutes, stirring frequently or until very tender. Can be reheated with great success.