| 2 | tablespoons butter or margarine |
| 1 | tablespoon canola oil |
| 8 | cups shredded green cabbage (, about 1 normal-sized head) |
| 1 | tablespoon packed brown sugar |
| 3-4 | cloves garlic, minced (I use 4) |
| 1 | tablespoon red wine vinegar |
| salt | |
| freshly ground black pepper |
- In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.
- Saute until the cabbage is limp, about 5 minutes or so.
- Reduce heat to medium-low and stir in vinegar.
- Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes.
- Add salt and pepper to taste and serve