Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ medium | Red cabbage; coarsely shredded |
| 1 tablespoon | Lemon juice |
| ¼ cup | Water |
| 2 tablespoons | Brown sugar |
| 1 tablespoon | Cornstarch |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Ginger; ground |
| 9 ounces | Pineapple tidbits; undrained |
| 1 tablespoon | Butter |
| 3 tablespoons | Red wine vinegar |
Bring first 3 ingredients to a boil in a large saucepan; boil 10 minutes.
Stir together brown sugar and next 3 ingredients in a saucepan; stir in pineapple. Cook over medium heat, stirring constantly, 2 minutes or until mixture thickens. Remove from heat; stir in butter and vinegar. Pour over cabbage mixture, tossing gently.
Recipe by: Southern Living Oct 97 pg 215 Posted to recipelu-digest Volume 01 Number 190 by Terry Pogue <tpogue@...> on Nov 2, 1997