Tangy-Sweet Red Cabbage
2 tablespoons vegan margarine
1/2 cup raisins
1 small-medium head red cabbage, shredded or sliced into strips
1/4 cup brown sugar
1/4 cup apple cider vinegar*
2 teaspoons salt (or to taste - you need enough salt to cut the sweetness)
1 teaspoon black pepper (or to taste)
1. Melt margarine in skillet or wok over medium heat. Add raisins; saute about 30 seconds or until they begin to plump.
2. Add cabbage; stir until evenly coated with margarine.
3. Add other ingredients; saute about 5 minutes, stirring frequently, until cabbage is tender but still crunchy.
*If you want a sharper, more vinegary taste, you can substitute balsamic or red wine vinegar, or just add a splash of balsamic at the end of cooking.