Hello, foodies! I’m excited to share with you one of my favorite side dishes, Sweet and Sour Red Cabbage. This dish is not only a feast for the eyes with its vibrant color, but also a treat for the palate with its unique blend of sweet, tangy, and savory flavors. Originating from Germany, red cabbage is often cooked with apples and vinegar, creating a perfect balance of sweet and sour. But in my version, I’ve decided to keep it simple and let the natural flavors of the cabbage shine. What I love about this recipe is its versatility. It pairs beautifully with a variety of dishes, particularly roasted meats. Plus, it’s packed with essential nutrients like Vitamin C, making it a healthy choice too! Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is a breeze to make. So, let’s get cooking!
Ingredients
- 1 head red cabbage, cut into small pieces
- 1 Tbsp. salt
- 1 tsp. salt
- 1 tsp. pepper
- 1 Tbsp. sugar
- 1/2 c. cider vinegar
- caraway seed to taste
- 1 onion, chopped
Cooking Method
- In a pot of water with 1 tablespoon salt, boil shredded cabbage until just tender.
- Cook it quickly, perhaps 10 minutes at most, to retain its Vitamin C.
- Drain; stir in chopped onion that has been glaceed in a nonstick frypan.
- Add salt, pepper, sugar and vinegar; stir at least two minutes until the vinegar permeates the cabbage, which will become limp.
- Serve hot with Best Herbed Pork Roast.
Calorie: 100
Total cooking time: 20 minutes
Difficulty level: Easy
A Cabbage-y Concoction
Now, I know what you’re thinking. Red cabbage? Really? But trust me on this one. This is the story of how I turned a humble head of red cabbage into a sweet and sour masterpiece. It was an ordinary Tuesday, and I was tired of my usual culinary routine. “Let’s mix it up,” I said to myself, “Let’s cook something completely unexpected.”
The Unexpected Main Character
I found myself standing in the produce aisle, staring at a head of red cabbage. It was as red as a fire engine, and about as appealing to eat. But I had committed to trying something new, and, as they say, fortune favors the bold. So, I grabbed that vibrant vegetable, and the rest of the ingredients I would need: salt (double the fun with 1 Tbsp. and 1 tsp.), pepper, sugar, cider vinegar, caraway seeds, and an onion.
The Cabbage Takes a Dip
At home, I chopped the red cabbage into small pieces, imagining I was a contestant on a cooking show. “And now, watch as I expertly shred this cabbage,” I narrated, trying not to cut my fingers off. Next, I tossed the cabbage into a pot of water with 1 Tbsp. of salt and let it boil till just tender. They say that cooking it quickly, maybe 10 minutes tops, will help it retain its Vitamin C – and who am I to argue with ‘they’?
An Onion Joins the Party
While the cabbage was taking its hot bath, I glaceed the chopped onion in a nonstick frypan. If you’re wondering what ‘glaceed’ means, it’s just a fancy way of saying I cooked it until it was all glossy and fancy-looking.
Seasoning Shenanigans
The real fun began when I started adding the rest of my ingredients. I threw in one tsp. of salt, wondering why recipes always need more salt than you think they should. Then came the pepper, sugar, and cider vinegar, each added with a dramatic flourish. This was my favorite part: I felt like a mad scientist, experimenting with strange potions. What would happen once these disparate elements combined their powers? Only time would tell.
The Final Act
Finally, after stirring for a good two minutes (or was it three? Who knows, time flies when you’re having fun), I was rewarded with a pot full of limp, but deliciously tangy red cabbage. It looked a little like something Dr. Seuss might eat, but the smell was heavenly. And the taste? Oh, the taste was a revelation! Sweet, sour, salty, and so, so satisfying.
The Heroic Pork Roast
To top it all off, I served the cabbage hot with a side of Best Herbed Pork Roast. The roast played the role of the strong silent type, complementing the cabbage without stealing the spotlight. And you know what? It was a hit. An unexpected, cabbage-y hit.
So there you have it. My unexpected Tuesday cooking escapade. And remember, even the humblest of vegetables can become the star of the show, with a little imagination and a good helping of salt.
