SLICED CABBAGE and JULIENNE BEETS

This dish is colorful and slightly sweet-a pleasant accent to pork or poultry.

4 tablespoons butter
2 tablespoons minced shallots
1 cup cooked beets, cut in 1" julienne
1 teaspoon cornstarch
1/4 cup apple juice concentrate
2 teaspoons white wine vinegar
1/4 teaspoon dried dill weed
1/2 pound green cabbage, thinly sliced
2-3 teaspoons sugar {optional}
Salt and pepper

Melt half the butter in a non-corrosive skillet. Add half the shallots and saute briefly. Toss in the beets and stir until heated through. Dissolve the cornstarch in the apple juice concentrate and add, along with the vinegar and dill, to the skillet. Cook and stir until bubbly and thickened. Remove to a heated plate.
Using the same skillet, saute the remaining shallots in the remaining butter. Add the cabbage and cook until it just begins to soften and becomes translucent, about 4 minutes. Return the beets to the skillet and toss to combine. Taste and add the sugar, salt, and pepper to taste.
Serves 4.