1/2 cup Sue Bee® Honey
1 medium to large head of cabbage, shredded
1/2 teaspoon salt
pepper to taste
2 cups water
1/4 cup butter
1/2 cup onion, chopped
2 to 3 tablespoons all-purpose flour
2/3 cup rice wine vinegar
In a medium-sized saucepan, add the shredded cabbage, salt, pepper and water; cover and bring to a boil.
While cabbage is cooking, melt the butter in a skillet; add onion and cook until onion is translucent and tender. Add flour to the onion-butter mixture to create a roux. Set aside.
When cabbage is tender, add honey and rice wine vinegar to the saucepan mixture and return to medium high heat, bringing it to a near boil. Add the roux to the cabbage mixture to thicken. Cook until desired consistency is achieved.