brandy squash and red cabbage

2/3 head of red cabbage

most of a butternut squash

onion, chopped

balsamic vinegar

brandy

In large pan, saute onion in oil.

Add butternut squash and garlic and pepper. Once butternut squash is almost fully cooked, remove squash onto a plate.

Saute cabbage, add chicken broth and brandy. Cover, stirring occasionally. Later, add balsamic vinegar.

Mix squash back in.