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Sweet and Sour Cabbage Recipe

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4.1 from 5 reviews

This Sweet and Sour Cabbage recipe features tender red cabbage ribbons simmered in a tangy blend of red wine vinegar, sugar, and aromatic bay leaf. Cooked slowly on the stovetop with butter and onions until soft and flavorful, this comforting side dish balances acidity and sweetness perfectly. Ideal for pairing with roasted meats or hearty mains, it serves 6 and is simple to prepare within an hour.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Vegetables

  • 2 pounds red cabbage (about 1 medium head)
  • 1 medium yellow onion, diced

Liquids & Fats

  • 2 tablespoons butter
  • 1 cup red wine vinegar
  • 1 cup water

Seasonings

  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 bay leaf

Instructions

  1. Prepare the cabbage. Cut the 2-pound head of red cabbage in half, remove the core, then slice into 3/8-inch ribbons to yield approximately 8 cups. Set aside for cooking.
  2. Start the sauté. Melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add the diced yellow onion and cook, stirring occasionally, for about 5 minutes until the onion softens but does not brown.
  3. Add ingredients and simmer. Stir in the sliced cabbage, then pour in 1 cup red wine vinegar and 1 cup water. Add 1/3 cup granulated sugar, 1 1/2 teaspoons kosher salt, and 1 bay leaf. Bring the mixture to a boil.
  4. Cook covered. Reduce the heat to a simmer and cover the saucepan with a lid. Cook for 45 to 50 minutes, stirring occasionally until the cabbage becomes tender and absorbs the sweet and sour flavors.
  5. Serve. Remove the bay leaf and serve the sweet and sour cabbage warm or at room temperature as a flavorful side dish.

Notes

  • Adjust sugar and vinegar to taste for more sweetness or tartness.
  • Use fresh red cabbage for best flavor and color.
  • Stir occasionally while simmering to prevent sticking.
  • This dish reheats well and flavors improve the next day.
  • Can be served cold as a tangy salad alternative.

Find it online: https://cheftinaskitchen.com/sweet-and-sour-cabbage-recipe/