Red Cabbage

• 2 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 1 whole Medium-sized Onion, Peeled And Diced
• 1 clove Garlic, Minced
• 1/2 heads Red Cabbage, Cored, Then Shredded
• 1 Tablespoon Kosher Salt
• 1/2 Tablespoons Black Pepper
• 1 cup Vegetable Or Chicken Stock
• 1 Tablespoon Soy Sauce
• 2 Tablespoons White Wine Vinegar
• 1 whole Tangerine, Zest And Juice
• 1 leaf Bay

1. In a six quart stockpot, heat olive oil and butter over medium heat. Add onion and garlic. Cook until they begin to soften. Add cabbage, salt and pepper and cook for two more minutes.
2. Add stock, soy sauce, vinegar, tangerine juice and zest and the bay leaf. Reduce heat to medium low and allow to cook 12-15 minutes until tender crisp.
3. Serve hot or at room temperature.

olive oil, butter, onion, clove garlic, red cabbage, kosher salt, black pepper, vegetable or chicken, soy sauce, white wine vinegar, whole tangerine

Taken from tastykitchen.com/recipes/sidedishes/red-cabbage-3/ (may not work)