I got a had of red cabbage in my farmshare bag two weeks ago. I looked up recipes on my favorite site and they were all the same. There was about a dozen recipes for red cabbage and apples aka German Red Cabbage. I figures since its the only recipe out there, it can't be that bad. I also thought it would be nice to branch out. I make a lot of Asian-inspired food but when it comes to Europe, I don't really venture outside the Mediterranean.
I went for it and it's quite tasty. I thought it would be super sour, like sauerkraut, but it isn't. It's sweet yet tangy and you have complete control over the amount of each flavor.
The reviews suggested substituting brown sugar for white and apple cider vinegar for white. I used white vinegar and brown sugar because it's what I had on hand. The cabbage seemed pretty well cooked before I added the sugar and vinegar, so I turned off the heat and just let it sit after stirring in those two ingredients.
Ingredients:
• 2 tablespoons vegetable oil
• 8 cups shredded red cabbage
• 1 onion, chopped
• 2 tart apples - peeled, cored and sliced
• 2 tablespoons water
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 3 tablespoons white sugar
• 3 tablespoons distilled white vinegar
Directions:
• Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 20 minutes.
• Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.
It's pretty tasty and I expected to hate it. Even kids like it. The reviews say so and I think so, too.
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2 comments:
We are trying the sweet and sour red cabbage this week! I'll let you all know how it goes over with Ben and the kids.
We tried the sweet and sour cabbage tonight and it was awesome. It's really good! I was very skeptical about it, but I ended up really liking it a lot. I had three servings and I'm taking the leftovers with me to work tomorrow for lunch!
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