Sweet Braised Red Cabbage with Peach White Balsamic

Braised red cabbage is a favorite of mine. A sweet white balsamic is the key. The perfect side dish is colorful and nutritious!

INGREDIENTS:

4 1/4 C thinly sliced red cabbage, about ½ a small head (don’t dice, keep in long strips)

½ shallot, small dice

2 T unsalted butter

½ C water

3 T red wine like Cabernet Sauvignon (substitute with vegetable stock)

6 T Olive This! Peach Balsamic White Vinegar

3 T white sugar

1 t kosher salt + dash black pepper

METHOD:

• In a large saucepan, melt the butter. As soon as it’s melted add the shallots and sauté for 2 minutes until soft. Add the cabbage and on medium high to high temperature, sauté using a spatula. Just until it wilts, about 3 minutes. Then add water, wine, vinegar, sugar, salt and pepper. Bring it to a bubble. Reduce heat to low, cover with lid, and braise for 45 minutes to an hour, stirring occasionally to gauge liquid in the unlikely case it gets too dry.
• Serve as a wonderful side dish. Can garnish with parsley and feta cheese. Serve with your favorite fish or chicken. Or eat cold with your lunch. Or even as a snack like I do!