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2 tablespoons olive oil
2 pounds red cabbage (about 1 small head), halved, cored, and cut into 1/2-inch chunks (10 cups)
1 can (8 ounces) crushed pineapple in juice
3 tablespoons light-brown sugar
1/4 cup red-wine vinegar
Coarse salt and ground pepper
1/3 cup snipped fresh dill
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 AdoraBelleDearheart
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