Sweet and Sour Red Cabbage
Sweet and Sour Red Cabbage Recipe, the simplest:
INGREDIENTS
1/4 cup (1/2 stick) butter
1 2-pound red cabbage, thinly sliced (about 12 cups)
6 Tbsp sugar
2/3 cup balsamic vinegar
METHOD
Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.
Serves 6-8.
OR
SWEET AND SOUR RED CABBAGE, the meaty version:
6 rashers hickory smoked bacon or enough to yield: 4 tablespoons bacon drippings
2 lbs or 8 cups shredded red cabbage
4 cups cubed apples, unpeeled
1/2 cup brown sugar (firmly packed)
1/2 cup Bragg's organic cider vinegar
1/4 teaspoon celery seeds (optional)
1 teaspoon caraway seeds
1/2 cup water
salt and pepper, to taste
In a heavy bottom covered Dutch oven or large skillet heat bacon over low heat, stirring occasionally until the bacon has rendered 4 tablespoons bacon drippings. Remove bacon and reserve for another use.
Add remaining ingredients and cook over low heat, stirring occasionally. Continue to cook for 25-30 minutes for tender cabbage, or for as little as 15 minutes if you prefer a crisp bite.
Serve immediately while still hot, or refrigerate and reheat for serving the following day.
Note: Up to three tablespoons of the bacon fat may be substituted by olive oil for those observing a lower cholesterol diet at the loss of some amount of flavor, which may be replaced by adding 1/4 teaspoon ham soup base extract to the olive oil.