Contributed by (Recipe adapted from “Belly Bytes” at www.bellybytes.com)

Ingredients

2 1/2 C shredded Red cabbage
1 large Apple
3 Tbs dry Red wine
1 Tbs Balsamic vinegar
1 Tbs Red wine vinegar
1 Bay leaf
1/4 tsp Salt

Instructions

Using a large pot, combine the shredded cabbage with the apple, red wine, vinegars, and the bay leaf. Stir well, cover, and cook on low heat for 20 to 30 minutes, until the cabbage is wilted. When the cabbage has finished cooking, remove the bay leaf and add salt to taste. Variation: Add 1/2 cup sliced onions and increase the balsamic vinegar to 2 tablespoons.

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