Recipe for Sweet and Sour Cabbage with Balsamic Vinegar 
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Yield:
1
Ingredients:
Amount Ingredient
4 x onions halved lengthwise
and thinly sliced
1 pkt Ives vegetarian Canadian bacon cut into thin
strips (*)
8 x garlic cloves minced
5 x dried chile peppers (1 1/2-inch )
1/2 cup vegetable broth
1 tbl olive oil
2 lb Savoy cabbage cored and shredded
1 tbl sugar
6 x canned plums tomatoes drained and chopped
(reserve 2/3 cup of the juice)
3 tbl balsamic vinegar plus 2 tablespoons
to finish
1/2 cup broth
1/2 tsp dried oregano crumbled minced
Instructions:
Instructions: * Adapted to lf by Tina Bell

In a heavy kettle, cook the onions with the Ives vegetarian Canadian bacon, garlic and chilies in 1/2 cup broth over moderately low heat.

Stir until they are softened. Add the cabbage and saute it over moderately high heat, stirring, for 3 minutes. Add the sugar, the tomatoes with the reserved juice, 3 tablespoons of the vinegar, the 2nd 1/2 cup broth and the oregano. Bring the mixture to a boil, simmer it, covered for 15 minutes.

Let the mixture cool to warm, uncovered, and stir in the remaining 1 tablespoon olive oil, and the remaining 2 tablespoons vinegar. Season to taste. Transfer the cabbage mixture to a serving dish and sprinkle it with the parsley.

Yield: 6 servings

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