Portion Size: ½ cup cabbage Yields: 8 servings

Ingredients	Notes:
1 tablespoon olive oil
1 small head red cabbage,	Washed, cored and finely chopped
salt, to taste
1 cup water
¼ cup red wine vinegar
1 tablespoon cornstarch
3 tablespoons white sugar

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in a large skillet over medium heat; cook cabbage in the hot oil until it begins to soften, 1 to 2 minutes. Season with salt.
2	Pour in water, cornstarch, and red wine vinegar. Stir to combine. Mix in sugar.
3	Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes.	Cook until internal temperature reaches 135°F.
4	If cabbage isn’t quite tender, add a splash of water and continue cooking a few more minutes.