My German roots run deep, so when cabbage popped up as our Culinary Capers ingredient of the week, the answer came quickly to me… sweet and sour red cabbage! To this point, I’ve always gotten it from a jar – but, really, how hard could it be, right? No really… three ingredients… 20-30 minutes on the stove… EASY.
I paired this with pork schnitzel, egg, and roasted potatoes for a wonderful dinner on a cold Sunday night. Comfort food at its finest!
I have to apologize for the last shot… it was late (and dark) and I was hungry. So, I didn’t drag out my super-special light. And I didn’t realize until after we’d started eating that there was an awful lot of yellow going on there. But… it was still pretty awesome. So, take my word for it and go make yourself some cabbage!
Sweet and Sour Red Cabbage
(recipe from Simply Recipes)
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
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)
