Sweet-And-Sour Cabbage
"A delicious side dish that is a great way to use red cabbage."
photo by DailyInspiration
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 5 tablespoons butter
- 2 onions, thinly sliced (about 4 cups)
- 2⁄3 cup red wine vinegar
- 1⁄2 cup applesauce
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 bay leaf
- 1⁄8 teaspoon ground cloves
- 2 lbs about 1 head red cabbage, cut into 1/2-inch-wide strips
- 1 large golden delicious apple, peeled, cored, cut into thin slices
- 1⁄2 cup apple juice
directions
- Melt butter in heavy large pot over medium-low heat. Add onions; sauté until translucent, about 10 minutes. Mix in next 7 ingredients. Add cabbage; cook until cabbage begins to wilt, stirring often, about 5 minutes. Cover; simmer until cabbage is crisp-tender, stirring often, about 17 minutes.
- Uncover; add apple and apple juice and cook until apple is crisp-tender, stirring often, about 5 minutes.
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Reviews
-
We enjoyed this dish very much. Loved the combination of the tartness of the vinegar and the sweetness of the apples and applesauce. It makes such a nice presentation as well. Served this tonight with a sour cream green bean dish and rotisserie chicken. Made for Culinary Quest - U. S. Southern Region, August, 2014.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
