I have to confess that by this time of year I’m a little tired of cabbage. It’s one of the most affordable vegetables in the grocery store so we end up eating a lot of it. I am the queen of coleslaw but, eventually, I just really need a change. That’s certainly how I was feeling when I stood in the produce aisle on Tuesday, but I ended up bringing a cabbage home anyway. I only had a couple of bucks in my pocket and it was, once again, the best value for my money.
I consoled myself by buying a red cabbage. At least it was a little bit different from what we’ve been eating in recent weeks, and I knew that I would find sweet and sour cabbage a change of pace from the other cabbage dishes we’ve been eating.
My sister Alane taught me how to make this dish. She learned it from her German mother-in-law, and I have to say that the recipe’s a keeper. A word of caution though: I’d forgotten how big a quantity this recipe makes. I ended up with a mountain of cooked cabbage. Thank goodness for borscht!
- 1/2 head of red cabbage
- 1/2 a red onion, thinly sliced
- 1 apple, cut into a small dice
- 2 teaspoons of cider vinegar
- 1 teaspoon of sugar
- A pinch of cloves
- 1 Tablespoon of canola oil
Start by coarsely shredding the cabbage and placing it in a bowl. Fill the bowl with cold water and swish the cabbage around a bit to make sure that there are no little bits of soil clinging to it.
Working in a large pot or Dutch oven, heat the canola oil and then use it to sautée the onion until it’s tender. Reduce the heat to medium-low, drain the cabbage in a colander and add it to the pot. Add the rest of the ingredients. Stir to combine.
Continue cooking the cabbage, stirring occasionally, until it’s tender. This can take quite a while—up to an hour. When the cabbage is cooked it should be tender but still have some texture to it, and all of the liquid in the pot should be evaporated.