Perfect in our Reuben tartlets, this tangy slaw is great on its own as well.
Downloads: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