Simple recipe

Sweet and Sour Cabbage goes extremely well with Pork Roast, Leg of Lamb, Ham or Roasted Chicken. You can eat it either hot or cold.

Pick up a small head of red cabbage at the grocery store. There are scales in the produce section of most grocery stores for weighing vegetables. This recipe calls for one pound of shredded cabbage. Also get 1 large onion, and a green Granny Smith apple.

You may already have raisins, (brown or white) sugar, caraway seeds, and red wine vinegar in your food cupboard. If not, then pick those ingredients up at the grocery store as well.

Shredding, Slicing and Chopping

The head of cabbage needs to get shredded. If you have never done this before, have a quick look at my post on How to Cut Cabbage.

Slice the onion by cutting it in half, and removing the skin. Then begin slicing from the top to the root end.

Chop the apple by first peeling off the skin then make four cut around the core of the apple. Chop the apple. (My Apple Crisp video shows several ways to peel and core apples.)

Measure out the red wine vinegar, water, caraway seeds, sugar (white or brown) and raisins.

In a large Dutch oven or stainless steel pot, add the vinegar water, caraway seeds, and sugar.

On Medium heat cook these ingredients until the liquid is hot and the sugar is melted.

Add the cabbage, onion, apple and raisins to the pot.

Mix everything together.

Cover the pot. Turn the heat down to simmer. Simmer for 30-40 minutes.

Stir the cabbage. If there is still liquid on the bottom…

…turn the temperature up to high heat and boil the liquid off until the cabbage is dry. That should only take about one minute.

Season the cabbage with salt and freshly ground pepper to your taste, and enjoy!

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