Braised Red Cabbage

In large saucepot, heat oil over medium heat.

Add red cabbage and cook 5 minutes until wilted, stirring occasionally. Add chicken broth, salt and pepper.

Bring to a boil over high heat. Reduce heat to low; cover and cook mixture 20 minutes. Carefully drain off any excess liquid; leave pot off heat.

Add balsamic vinegar and brown sugar to cabbage; toss mixture until braised cabbage is well coated.

Just before serving, stir in toasted pecan halves.

Serve immediately.