- 1 large purple onion, sliced and separated into rings
- 1/4 cup butter or margarine, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium-size red cabbage (2 pounds), cored and coarsely shredded
- 1/4 cup red wine vinegar
- 3 tablespoons sugar
How to Make It
Sauté onion in butter in a large deep skillet or Dutch oven until tender. Sprinkle with salt and pepper. Cook onion 15 more minutes or until caramelized, stirring often.
Toss shredded cabbage with vinegar and sugar. Gradually add to caramelized onion in skillet, stirring well. Cover and cook over medium heat 25 minutes or until cabbage is tender. Serve warm.