Heat the butter in a heavy frying pan or wok. Stir in the cabbage, and after a minute or so, add the brown sugar. Cook a little longer and then add the vinegar. Raise the heat, and stir vigorously for 20 seconds. Serve while the cabbage is still slightly crunchy and with the pan juices poured over it.
Use red cabbage, and layer it with slices of onion and apple (use a sharp variety) in a baking dish, sprinkling each layer with the vinegar and sugar and a little red wine, freshly grated ginger, ground cinnamon and salt and pepper to taste. Dot the top with butter, and bake at 180°C / 350°F / Mark 4 for 1–1½ hours.
© 1995 Frances Bissell. All rights reserved.