Tangy Warm Red Cabbage

Tangy red cabbage.

Step: 1

Melt butter in a skillet over medium heat; cook and stir onion and apple in the melted butter until onion is translucent and apple is soft, 3 to 5 minutes.

Step: 2

Stir wine, apple cider vinegar, red wine vinegar, brown sugar, cinnamon, and nutmeg into onion mixture; bring to a boil. Add cabbage to onion mixture and stir to coat; season with salt and pepper. Reduce heat and simmer until cabbage has softened, about 30 minutes.

Per Serving: 96 calories; protein 1.7g; carbohydrates 14.1g; fat 3.1g; cholesterol 7.6mg; sodium 51.3mg.

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