Sweet & Sour Red Cabbage

Hubby went to the store the other day and got a lot of things for meals. Tonight I cooked pinto beans and cabbage to go with some other things that we already have, as well as to go with a roast that we'll be crock-potting for supper tomorrow.

When I went into the fridge, I saw that we had red cabbage. No problem, I like both white and red cabbage, but since they require different seasonings (and I don't cook red cabbage as often) I had to poke around to find a good "receipt", as old folks call recipes. :) I made mini cornbread muffins too (I'm a Jiffy mix kind of girl), which as any self-respectin' Southerner knows is a must if one is having beans!

I know it probably doesn't look like much, but this is a great example of comfort food for me! The shininess on the cabbage is mostly the moisture from cooking and the balsamic -- I promise there isn't THAT much grease/oil in it!! :P

Here is my variation on the red cabbage recipe that I found here, which is an authentic Austrian dish. I decreased the sugar and increased the vinegar, because I'm not too big on sugar in vegetables, but they really balanced each other out well! I'd definitely make this easy, tasty dish again.

2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
1 small red cabbage, sliced thinly
4 Tbsp. sugar
1 c. balsamic vinegar
Salt and pepper to taste

Heat butter and olive oil in a large pot over medium heat. Add the cabbage and cook, stirring, until wilted - 5 or so minutes. Sprinkle sugar in and stir well. Add balsamic vinegar. Cover and simmer, stirring often, until the cabbage is tender and the sugar/balsamic mixture coats the cabbage well, about 30 minutes. Add salt and pepper to taste. Serve and enjoy!