Sweet and Sour Red Cabbage

The holidays are over and we're getting back to our normal routine, including simpler winter fare. This sweet and sour cabbage is my mother's recipe--I'm 51 so I'll let you do the math on how long I've been enjoying this cabbage--but it is a family favorite served with grilled sausages and a baked potato. Warm comfort on a winter evening for sure.

You can go directly to the printable recipe, or I'll show you how to make it, step-by-step...

The ingredients. A bit of caraway and nutmeg help make this dish special.

Start by shaving the ends off 1 medium onion...

...cut in half lengthwise...

...take each half and make lengthwise slices...

...and cut crosswise to dice.

Place a large (12") skillet or a Dutch oven over medium heat. Add 2 tablespoons of canola oil.

Add diced onion and saute until translucent.

While the onion is cooking, we can prep the cabbage. Cut a 3-pound red cabbage in half lengthwise.

Cut each half lengthwise again.

Remove the core from each quarter...

...and thinly slice each quarter.

Add the sliced cabbage to the sauted onions. The pan will likely be very full-almost overflowing, but the cabbage will cook down and shrink.

Add 1/3 cup white vinegar...

...1/3 cup sugar...

...1 teaspoon caraway seeds...

...and 1 teaspoon of salt.

Cover and simmer over medium heat, stirring occasionally, until the cabbage has wilted.

Remove cover and reduce heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally.

Finish by adding freshly-grated nutmeg to taste. This cabbage is wonderful served with pork or grilled sausages.

Sweet and Sour Cabbage

4 to 6 servings.

2 tablespoons canola oil
1 medium onion, diced
1 3-pound red cabbage, cored and thinly sliced
1/3 cup white vinegar
1/3 cup sugar
1 teaspoon caraway seeds
1 teaspoon salt
freshly-grated nutmeg to taste

Place a large (12") skillet or a Dutch oven over medium heat. Add the canola oil and onion; saute onions until translucent.  Add cabbage, vinegar, sugar, caraway seeds, and salt. Cover and simmer, stirring occasionally, until cabbage has wilted. Remove cover and reduce heat to medium-low. Simmer uncovered for 20 minutes. Finish with freshly-grated nutmeg to taste.

I hope you enjoyed this recipe! To view more step-by-step recipes, see the complete recipe index.

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