Hoffman Media


Red Cabbage Slaw

Red Cabbage Slaw

¼ cup butter
1 small red cabbage, thinly sliced
1/3 cup sherry vinegar
2 tablespoons sugar
1½ teaspoons salt

• In a large saucepan, melt butter over medium-high heat. Add cabbage, and cook, stirring often, until tender, approximately 10 minutes.
• Add sherry vinegar, sugar, and salt. Reduce heat to medium-low, cover, and cook for 20 minutes.
• Remove from heat, and cool. Refrigerate for 2 hours. Drain, if necessary.

Note: Store covered in an airtight container in the refrigerator for up to 3 days.

Pictured with Reuben Tartlets and Mustard Sauce

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