Red Cabbage

• 1 medium head red cabbage
• 1 teaspoon sugar
• 1 tablespoon

Shred cabbage, cover with salt and let stand 10 minutes. Drain the liquid. Cover cabbage with boiling water and cook until tender. When nearly done, add wine, sugar and spices. Brown butter, blend in flour and add 1 cup cabbage liquid. If wine is not sour, add vinegar for tartness. Cook until smooth and mix with cabbage. Serve with steak or game.