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sweet and savory red cabbage

Ahhh red cabbage, beautiful in color and wonderful to serve with a roasted pork, lamb or chicken.  I like to serve as a side dish but you can top on a salad or serve alongside dark rye or dense whole wheat bread slathered with cream cheese and salmon.

Feeling creative?  Add some raisins, almonds or pistachios for a bit more interest in textures and flavors. Or you can grate an entire apple into the cabbage while cooking to add more sweetness.

sweet and savory red cabbage

Ahhh red cabbage, beautiful in color and wonderful to serve with a roasted pork, lamb or chicken.  I like to serve as a side dish but you can top on a salad or serve alongside dark rye or dense whole wheat bread slathered with cream cheese and salmon.

Feeling creative?  Add some raisins, almonds or pistachios for a bit more interest in textures and flavors. Or you can grate an entire apple into the cabbage while cooking to add more sweetness.

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Ingredients

Recipe serves: 8
1 head of red cabbage, core removed and sliced into 1/4 inch (6mm) slices
2 cups vegetable stock
3 tablespoons (about 60 grams) butter stick butter
1/2 cup (120ml) dry cider
1/2 cup (120 ml) apple cider vinegar (or white balsamic works too)
3 bay leaves
salt, to taste
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sweet and savory red cabbage
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  • time
    1 hour 15 min
  • serves
    8
  • skill level
    Easy

Ingredients

  • 1 head of red cabbage, core removed and sliced into 1/4 inch (6mm) slices
  • 2 cups vegetable stock
  • 3 tablespoons (about 60 grams) butter stick butter
  • 1/2 cup (120ml) dry cider
  • 1/2 cup (120 ml) apple cider vinegar (or white balsamic works too)
  • 3 bay leaves
  • salt, to taste

Directions

1
Done

In a large Dutch oven, add all the cabbage.
2
Done

Pour in butter, stock, vinegar, dry cider and bay leaves. Mix together well. Make sure there is enough liquid to cover the cabbage. If not (cabbages range in size) add water.
3
Done

Cover with lid and place on low heat for two hours. Check and stir occasionally and add a bit more water if needed.

4
Done

Remove bay leaves, season with salt to preference and serve hot or room temperature.

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