Danish Sweet and Sour Cabbage

A couple of years ago, when Jim was serving as a bishop at BYU, we were invited, along with the other bishops and leaders in the stake, to a dinner with President Dieter F. Uchtdorf, when he was there visiting for stake conference. So the meal that was served was planned and prepared by a member of the high council and his wife, based on a Danish-style menu. The foods were not what I was used to, but I enjoyed them all, very much. I remember some cabbage that must have been similar to this recipe. Sometime soon I hope to try it, but in the meantime I've posted it here so I can find it again when I'm ready:

Sweet and Sour Red Cabbage Recipe

Ingredients

• 1/4 cup (1/2 stick) butter
• 1 2-pound red cabbage, thinly sliced (about 12 cups)
• 6 Tbsp sugar
• 2/3 cup balsamic vinegar

Method

Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.

Serves 6-8.