Sweet and Sour Cabbage
Ruby Ball.
Sweet and sour cabbage has been a holiday staple in my house since before I can remember. It was always one of the side dishes at the festive winter meals. No one ever said, but being German and living in an area that is conducive to growing abundant cole crops, I am not surprised. These days it is a staple, period, due to the fact that red cabbage is one of the most hardy cabbages we grow. While this is simple food, the tangy taste adds a bright spot to any winter meal.
Northern Spy.
And like most things I cook, it is more method than recipe. I never know what weight a cabbage head will be or what kind or size of apples I may have on hand. Even if you aren’t growing your own cabbage and patronize a CSA, instead of the grocery store, this is a good recipe for embracing the season. If you make too much, this blend of vegetable and fruit tastes good cold too.
Our version of Sweet and Sour Red Cabbage is only seasoned with salt and pepper, but I have seen recipes that include allspice, cloves, bay leaf and sometimes even lemon juice. Ours is a simple farm pantry recipe with ingredients that are farm produced. Red cabbage, apples, bacon, onion, and cider vinegar with a little brown sugar added.
Ingredient list:
1/2 medium head red cabbage – chopped or sliced
3 – 4 small cooking apples – chopped rustic (I used Northern Spy, but Braeburn & Granny Smith are good too, use less if apples are large.)
2 slices of bacon (optional)
1 small to medium cooking onion or shallot
1/4 cup cider vinegar
1/4 cup brown sugar
1/4 cup water or chicken or vegetable broth
Salt and pepper to taste
In a heavy pan, cook bacon until fat renders, remove bacon and reserve for later. Sauté onion in bacon fat until translucent, add cabbage and apple. Cook over medium heat about 5 minutes until cabbage wilts a little, turning with tongs or stirring. Add brown sugar and vinegar and broth if using, cover and cook on medium to low heat for about 20 minutes. The mixture should be moist, if liquid accumulates, remove the lid and continue cooking a few more minutes until the liquid is cooked off. Top with chopped bacon, serve.
Food Renegade
Simple, Green, Frugal Co-op
Looks incredible. Are the cabbages in the field still, or do you store them? Do you make sauerkraut as well?
Thank you so much for posting the recipe, and I can’t wait to try it out, I have all the different “parts” of the recipe that are homegrown. Look’s very yummy but nothing that I have seen or been served in Western, Northern or Eastern Canada (I have moved a bit )
I will definitely try this, thanks for sharing!
This recipe is going to have to be on my “to do” list. Looks amazing!! Thanks for sharing
Yummm! I’ve a couple extra heads of red fr. the farmers market (still open in two cities w/i the ’50 mile challenge’), but winding down now. I’ll have to try this – I love sweet and sour! As you say, winter food.
Your appillz iz got wartz.
Thank you for sharing the recipe. red cabbage has always been on my family holiday tables (made by oma or an aunt) I love this dish but haven’t ever tried to do it myself as my husband doesnt seem into it…. but BACON– you just solved my problem. he will eat anything with bacon!!!