1 cup chicken broth
2 tablespoons olive oil
1 yellow onion, diced
1 medium head cabbage, cut into 1/2 inch slices
1 medium carrot, chopped
2 cups procrust
4 ounces cavatappi
2 tablespoons balsamic vinegar
1/4 teaspoon salt
2 teaspoons white sugar
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon rice wine vinegar
In a saucepan, bring chicken broth, olive oil, chopped onion, cabbage, carrot, and procrust to a boil. Add vinegar and salt and reduce the heat to medium. Reduce heat to low, stirring constantly, and reduce the vinegar to water. Bring to a boil. Reduce heat, and continue to boil until vegetables are tender, about 10 minutes. Stir in sugar and vinegar. Return to a boil, stirring constantly, for about 3 to 5 minutes. Reduce heat to low; cover, remove from heat and allow to simmer 5 minutes. Stir in salt and sugar and stir until the sugar is in a thick syrup. Cook 5 minutes longer, stirring constantly, until sugar is set.
Return mixture to a table, spooning each portion of pasta over the top. Serve sauce over pasta.