How gorgeous is this dish? In my humble opinion, Sweet and Sour Red Cabbage rocks! The flavor is incredible; it pairs well with just about any type of grilled or roasted meat; it’s purple color brings any plate to life; it’s chock full of antioxidants and phytonutrients (you know how awesome those cruciferous veggies are!). Oh, and it’s extremely easy to prepare. It truly is a culinary home run!
Here’s my mom’s recipe, which I had forgotten about until quite recently. A few weeks ago, I roasted a pork tenderloin and served them together. It was pretty fabulous and, since then, I’ve made it several times and paired it with beef and chicken, as well.
If you’re looking for a quick and easy side dish that’s a little different from the usual suspects, give it a shot and please be sure to let me know how it turns out.
Sweet and Sour Cabbage
2 Tbsp. butter
5 cups of thinly sliced or shredded red cabbage
⅓ c. Apple cider vinegar
3 Tbsp. Water
2 tsp. Salt
¼ cup of sugar (I prefer not to use sugar, so I use ¼ teaspoon Stevia instead)
¼ tsp. Ground black pepper
Place butter, cabbage and sweetener in a large pot over medium-high heat. Add vinegar and water and season with salt and pepper. Bring to boil, then reduce the heat to low and simmer for 20-30 minutes, until the cabbage is tender.