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INGREDIENTS
- 3/4 cup of duck fat
- 1/2 head of shredded red cabbage
- 1/4 cup of Red Clay Carolina Hot Sauce
- 1 cup of balsamic vinaigrette
- Kosher salt and ground black pepper
SHOP THE RECIPE
INSTRUCTIONS
- Place 3/4 cup of duck fat into a large pot
- Melt on high heat
- Add 1/2 head of shredded red cabbage and stir, braising the cabbage
- Add a couple pinches of kosher salt
- Add a few pinches of course ground black pepper
- Add 1 cup of water
- Let it cook down for about 20 minutes or so on 3/4 heat
- Add 1/4 cup of Red Clay Carolina Hot Sauce
- Add 1 cup of balsamic vinaigrette and let simmer on 1/2 heat for 20 more minutes
