Traditional German and Austrian sweet and sour red cabbage. Shredded red cabbage cooked with vinegar, sugar, and butter.
- 1/4 cup (1/2 stick) butter
- 1 2-pound red cabbage, thinly sliced (about 12 cups)
- 6 Tbsp sugar
- 2/3 cup balsamic vinegar
Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.