Red Cabbage with Ginger and Balsamic Vinegar
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.
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INGREDIENTS
Nutrition- 1⁄4cup vegetable oil
- 1
- 1
- 1
- 1cup dry red wine
- 3tablespoons brown sugar
- salt and pepper
- 1⁄4cup balsamic vinegar
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DIRECTIONS
- 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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