Red Cabbage, Italian

This is a typically sweet and sour dish that I usually think of as German or Russian. I was making it to go with roast duck. Gazing around the kitchen while thinly slicing the cabbage I sighted a bottle of balsamic vinegar. I had an “aha” moment. Why not use it as both the sweet and the sour? It worked perfectly and required no added sugar. I substituted anise seeds for the usual caraway and found it an improvement.