1 3/4 c. red cabbage, coarsely chopped
3/4 c. water
2 tsp. wine vinegar
1/3 c. liquid left after cooking cabbage
2 tbsp. sugar
1 tbsp. wine vinegar
2 tsp. butter
Salt to taste
1 tsp. corn starch
1 tbsp. cold water

Cook cabbage in 3/4 cup water and 2 teaspoons vinegar over medium heat in tightly covered saucepan until cabbage is tender. Drain, reserving 1/3 cup cooking liquid and pour that 1/3 cup liquid back over cabbage.

Return to heat and add sugar, wine vinegar, butter and salt. Mix corn starch in 1 tablespoon cold water. Add to cabbage and cook and stir until sauce thickens.

Great when served with sausage or roast beef.