Buttered Red Cabbage
In a large saucepan, soften the cabbage and garlic in the butter, stirring frequently for about 10 minutes. Season with salt and pepper. Add the wine, broth and thyme. Bring to a boil. Cover, reduce
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Ingredients
- 12 cups (3 litres) red cabbage, shredded (about 1 cabbage)
- 2 cloves garlic, finely chopped
- 1/2 cup (125 ml) butter
- 1/2 cup (125 ml) white wine
- 1 cup (250 ml) chicken broth
- 1/2 teaspoon (2.5 ml) fresh thyme, chopped
- 1 tablespoon (15 ml) white wine vinegar
- Salt
- pepper
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