RED CABBAGE WITH GINGER AND BALSAMIC VINEGAR

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Red Cabbage with Ginger and Balsamic Vinegar image

This is a good do ahead vegetable dish for a buffet table or just a dinner for a crowd. It helps to do a dish the day before and just pop it in the oven the next day!! Leaving it overnight developes the flavours. The balsamic is a nice kick to the dish.

Provided by Tebo3759

Categories     Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
1/4 cup vegetable oil
1 onion, chopped
1 small red cabbage, shredded (3 lbs at most)
1 teaspoon ginger, grated
1 cup dry red wine
3 tablespoons brown sugar
salt and pepper
1/4 cup balsamic vinegar

Steps:

  • Melt butter with oil in skillet or wok at medium heat.
  • Add onion and sautee about 5 minutes.
  • Increase heat to med-high, add cabbage& ginger.
  • Cook about 10 minutes, stirring frequently.
  • Reduce to medium and add wine.
  • Boil about 10 minutes or until wine has almost evaporated.
  • Reduce heat, cover and simmer 10 minutes.
  • Add sugar and seasonings and transfer to a large bowl.
  • Cover and refrigerate overnight.
  • Heat cabbage in skillet or wok until heated through, stirring frequently.
  • Mix in balsamic vinegar and serve.

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