Sweet and Sour Red Cabbage

• 1 medium shallot, chopped
• 1 clove garlic, chopped
• 2 tablespoons unsalted butter
• 2 1/2 to 3 pounds red cabbage, shredded (about 10 cups)
• 1/2 cup red burgundy wine
• 1 1/4 cups balsamic vinegar
• 1/2 cup granulated sugar
• Salt and freshly ground black pepper

1. In a 12-inch skillet, saute the shallots and garlic in the butter over medium heat for 1 minute, until golden brown.
2. Add the shredded cabbage.
3. Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon.
4. Stir in the vinegar and sugar.
5. Season with salt and pepper to taste.
6. Increase the heat to high and bring to a boil, stirring constantly to prevent the sugar from burning.
7. Reduce the heat and simmer about 10 minutes, until the liquid is reduced by 3/4.

shallot, clove garlic, unsalted butter, red cabbage, red burgundy wine, balsamic vinegar, granulated sugar, salt

Taken from www.foodnetwork.com/recipes/sweet-and-sour-red-cabbage-recipe.html (may not work)