Recipe courtesy of City Tavern

Sweet and Sour Red Cabbage

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 8 servings
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1 medium shallot, chopped

1 clove garlic, chopped

2 tablespoons unsalted butter

2 1/2 to 3 pounds red cabbage, shredded (about 10 cups)

1/2 cup red burgundy wine

1 1/4 cups balsamic vinegar

1/2 cup granulated sugar

Salt and freshly ground black pepper


  1. In a 12-inch skillet, saute the shallots and garlic in the butter over medium heat for 1 minute, until golden brown. Add the shredded cabbage. Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the vinegar and sugar. Season with salt and pepper to taste. Increase the heat to high and bring to a boil, stirring constantly to prevent the sugar from burning. Reduce the heat and simmer about 10 minutes, until the liquid is reduced by 3/4.
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