from Terri's kitchen
1 medium head green cabbage
2 Tblsp. butter
1 Tblsp. brown sugar
1 Tbsp. apple cider vinegar
Cut the cabbage in half, top to bottom, remove core and slice into very thin slices.
In a large skillet or dutch oven, over med-high heat, melt the butter.
Add the cabbage and let it sauté until edges are starting to brown.
Toss and continue to heat until more of the edges are slightly browned.
Turn heat down to low, cover and let cook for 15 to 20 minutes, stirring occasionally until light brown and caramelized.
Stir in brown sugar and vinegar, toss until mixed well and heated thru. Serve.
~ Use 2 Tblsp .bacon fat instead of butter to sauté the cabbage, toss in 3-4 strips of crumbled bacon with the sugar and vinegar.