Sweet and Sour Red Cabbage

1. 1

   In a 12-inch skillet, saute the shallots and garlic in the butter over medium heat for 1 minute, until golden brown.

2. 2

   Add the shredded cabbage.

3. 3

   Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon.

4. 4

   Stir in the vinegar and sugar.

5. 5

   Season with salt and pepper to taste.

6. 6

   Increase the heat to high and bring to a boil, stirring constantly to prevent the sugar from burning.

7. 7

   Reduce the heat and simmer about 10 minutes, until the liquid is reduced by 3/4.

* Per serving · 4 servings · Values may vary.

No additional tips available.