Sweet and Sour Cabbage

As most of you know, I just graduated from Culinary school!  Hence the repost, and less posts.  Forgive me, I’ll be back to normal soon.  But I am giving myself time to re coop, hibernate, hike, relax, and take a moment to soak it all in.  I’ll share it all with you soon enough.  Till then, here is a favorite cabbage recipe of mine, it is so easy and tasty.  Enjoy!

 

Original:

Earlier this year, in January, to be exact, Brian’s brother took us to a German restaurant in our area.  I like German food, I like all food, let’s be real.  We tried all sorts of delicious Brats, veggies, and shared so we could try a little of everything.  Sometimes that is the way to go.  When the brats and cabbage arrived, I saw this gorgeous purple color, and went for it straight off.  I could not get enough, I ate almost all of it, the boys liked it, but I LOVED it.  So naturally I ate it all.  Of course, I am sitting there saying, “I can totally make this at home, duh.”  That is exactly what I did that week in January, and pretty much ever since.  I am just now sharing it with you, and there is a good reason for it.  When I make this, it is a quick kind of a thing.  And I eat it all before I get to the photo, so I apologize for hoarding the cabbage recipe this long.  Here it is, make it, eat it, love it.  Plus it is super simple, and flavorful.

Sweet and Sour Cabbage

Serves: 6-8

Ingredients:

2 lbs purple cabbage chopped thinly 1/4-1/2 inch thick

2 tbsp butter

1/2 cup white balsamic vinegar or balsamic vinegar (whatever you have on hand)

1/3 cup turbindo sugar (a little less if you use white sugar)

salt and pepper

How:

1.  In a dutch oven or large pot, melt the butter over medium low heat.  Add the cabbage, vinegar, and sugar, 1/2 tsp salt, and a pinch fresh ground black pepper.  Stir to combine.  Allow the cabbage to wilt a little, stir.  Cover pot and cook for 30 minutes.  Stir occasionally.

2.  Remove lid after 30 minutes, and allow the liquid to reduce by 1/2.  About 15 minutes.  Taste.  How is the seasoning?  Need more salt or pepper, add a small pinch of each until it’s perfect!

3.  Eat.

ENJOY!!!

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6 Responses to “Sweet and Sour Cabbage”

  1. Carole on Sweet and Sour Cabbage

    Carole

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to dishes using cauliflower and/or cabbage. I do hope you link this in. This is the link . It would be great if you checked out some of the other links – there are some good ones already. Cheers

    Reply
    • fabiola on Sweet and Sour Cabbage

      fabiola

      Hi! Thank you so much for the info. I’ll check it all out.

      Reply
    • fabiola on Sweet and Sour Cabbage

      fabiola

      I seriously could this entire serving. That’s why I jokingly put serving size, me or 8. It is truly addicting!

      Reply
    • fabiola on Sweet and Sour Cabbage

      fabiola

      Actually not at all:). It’s a very simple flavor. Subtly sweet from the sugar with a butteriness, and a tang from the vinegar. Since it only cooks for less than an hour, there is not too much acidity from the vinegar like you would get from a saur kraut, or pickled product. You should try it. Maybe do a half batch in case you don’t like it.

      Reply

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