This was always a favourite dish of my mother’s. She made her’s a little different, but equally tasty. Why not make it part of a German style dinner and serve with Spaetzle and Schnitzel? Recipe serves 4.
1/4 of a small red cabbage sliced thinly
salt to taste
1 Tbsp butter.
1 Tbsp Balsamic reduction *
1/2 cup water
1/4 one small red cabbage. Cut off the core and thinly slice one portion.
Melt butter in a frying pan over medium heat. Toss in cabbage and stir. Place a small portion of water in the pan and place a lid on the frying pan. Periodically stir and add water as needed. You don’t want more than just a thin layer of water on the bottom of the pan.
Once cabbage is soft add the balsamic reduction and stir well. Simmer a couple more minutes
* Should you not have balsamic reduction you can use my mother’s method. Substitute 2 Tbsp vinegar and 2 Tbsp brown sugar in place of the balsamic reduction.