Description
Sweet and sour cabbage is a vibrant, flavorful side dish that balances tangy vinegar, sweet sugar, and aromatic spices with tender red cabbage. Perfect for holiday tables, weeknight dinners, or as a comforting accompaniment to hearty mains. Easily made gluten-free, vegetarian, or vegan.
Ingredients
For the Dish:
– 2 lbs fresh red cabbage (about 1 medium head), cored and sliced into ⅜-inch ribbons (about 8 cups)
– 2 tbsp butter (substitute plant-based butter for vegan option)
– 1 medium yellow onion, diced
– 1 cup red wine vinegar (substitute apple cider vinegar or balsamic vinegar for variation)
– 1 cup water
– ⅓ cup granulated sugar (reduce or use monk fruit/stevia for low-sugar option)
– 1½ tsp kosher salt (adjust to taste)
– 1 bay leaf
Optional Add-ins:
– ½ tsp caraway seeds, mustard seeds, or red pepper flakes (for depth and warmth)
– Diced apples, raisins, or shredded carrots (add during the last 15 minutes of cooking)
Instructions
- Cut the red cabbage in half, remove the tough core, and slice it into ⅜-inch ribbons to yield about 8 cups. Set aside.
- In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened but not browned.
- Stir in the sliced cabbage, then pour in the red wine vinegar, water, sugar, kosher salt, and bay leaf. Stir to combine.
- Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 45–50 minutes, stirring occasionally, until the cabbage is tender and the liquid has reduced to a light syrup.
- Remove the bay leaf before serving. Taste and adjust seasoning if needed. Serve warm or at room temperature alongside your favorite main course.
Notes
– Choose fresh red cabbage: Firm, crisp leaves hold up better during cooking and retain their vibrant purple hue.
– Avoid overcooking: The cabbage should be tender but still have a slight bite, not mushy.
– Storage: Store leftovers in an airtight container in the fridge for up to 1 week. Do not freeze, as cabbage becomes limp when thawed. Reheat gently on the stovetop or in the microwave, adding a splash of water or vinegar to refresh the sauce.
– Customizations: Add caraway seeds, mustard seeds, or red pepper flakes for extra depth. Stir in diced apples, raisins, or shredded carrots during the last 15 minutes of cooking for added sweetness and texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish / Vegetables
- Method: Stovetop
- Cuisine: European / Comfort Food
Nutrition
- Serving Size: 1 serving (based on 6 servings per recipe)
- Calories: ~120
- Sugar: 15g
- Sodium: 400mg (varies with added seasonings, use low-sodium options to reduce)
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg