Recipe by Lorraine of AZ
This recipe is so old it could be considered "antique." It was my Grandmother's recipe. When I prepared it, I was an adult but it definitely rang childhood memory bells. I did remember the delicious taste. My Grandmother wrote out this recipe as I am reproducing it and on the recipe she noted that this dish is good with roast pork or pork chops, dumplings and applesauce. An excellent meal from Central Europe! (Bread dumplings are now available in the freezer section of the supermarket.)
Top Review by Lackqueen
Great recipe. I come from a Polish family who loves sweet and sour cabbage and have been making it for years. I attempted to make it myself using this recipe and everyone wants my recipe now. My husband and mother (92 years old) ask me to make it a few times a month. I use green cabbage instead of the red. It's so easy and delicious!
- 1 onion, larger than a walnut, chopped
- 1 tablespoon shortening (or oleo)
- 1 1⁄2 cups water
- 1⁄2 cup vinegar
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 lbs cabbage, thinly sliced
- 1 teaspoon caraway seed (or to taste) (optional)
- 2 teaspoons flour
Directions See How It's Made
- Brown the onion in the shortening, only to a golden color. Do not brown.
- Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).
- Put cabbage in; sprinkle with caraway seed if you wish.
- Boil for 1/2 hour.
- Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.
- Grandmother notes that you shouldn't "put cooked cabbage in the freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!).