2 tbsp. (1/4 stick) unsalted butter
1/4 c. olive oil
3/4 c. chopped red onions
1 head red cabbage (about 3 lb.), shredded
1 tsp. grated peeled fresh ginger
1 c. dry red wine
3 tbsp. firmly packed brown sugar
Salt and freshly ground pepper
1/4 c. balsamic vinegar

Melt butter with oil in heavy large skillet over medium heat. Add onion and saute until tender, about 6 minutes. Increase heat to high. Add cabbage and ginger ad cook until cabbage is tender, stirring frequently, about 6 minutes. Reduce heat to medium, add red wine and boil until wine evaporates and cabbage appears dry, stirring occasionally, about 4 minutes. Reduce heat, cover and simmer 1o minutes. Add sugar, season with salt and pepper; transfer cabbage to large bowl. Cover and refrigerate overnight. Cook cabbage in heavy skillet over medium heat until heated through, stirring occasionally; mix in vinegar, taste and adjust seasoning. Serves 6.