Recipe courtesy of City Tavern
Sweet and Sour Red Cabbage
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 156
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 2
- Cholesterol
- 8
- Sodium
- 387
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
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
Directions
- 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.