0.3 cup cane syrup the cane syrup is lighter in color
1 cabbage red thick sliced
0.5 onion red sliced
0.3 cup red wine
0.3 cup red wine vinegar
8 servings salt and pepper black freshly ground
Equipment
frying pan
Directions
Melt butter in a deep saute pan with a cover. Once the butter's melted, and the foam's subsided, add the cabbage and stir to coat.
Add salt and pepper, to taste, red onion, apple, and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm, about 15 minutes.
Remove lid and deglaze with the red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half.
Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat. Cook 2 to 3 more minutes, remove allspice packet, season with salt and pepper, to taste.
