ellen’s fabulous

sweet and sour red cabbage

sweet and sour red cabbage in a pot

Ellen’s Sweet and sour red cabbage

When it came to holidays, Ellen was always asked to make and bring her fabulous Sweet and Sour Red Cabbage. The flavor is a nice counterpoint to hearty roasted meats and poultry and the color adds a bright spot to enliven the plate.

Many recipes for this dish call for 30 minutes of cooking, leaving the cabbage with a bit of crispness. While there’s nothing wrong with that, Ellen let it cook long, low, and slow, until it was downright jammy. The splash of balsamic vinegar at the end is a must!

This dish gets even better upon standing. Make it the day before if you can. It stays for at least a week in the fridge.

Ingredients:

3 tablespoons butter or olive oil

1 medium red cabbage (about 3 pounds)

1 large onion

2 tart apples (such as Granny Smith), peeled, cored, and grated on the large holes of a box grater

⅓ cup brown sugar (adjust according to taste)

⅓ cup raw apple cider vinegar

1 bay leaf

¼ teaspoon ground allspice

¼ teaspoon ground cardamom

⅛ teaspoon ground cloves

3 juniper berries

1 teaspoon caraway seeds (optional)

¼ cup water

a splash of balsamic vinegar

Diamond Crystal kosher salt

a few twists of the pepper mill

Method: 

  • Remove and discard tough outer leaves from the cabbage ad shred it very finely.

  • Peel the onion, cut it in half, and slice it into thin half moons.

  • Warm the oil or butter in a Dutch oven, add the onions, and sauté it until it’s golden.

  • Add the sugar and stir it into the onions for a minute or two, until it’s well incorporated.

  • Add the cabbage and apple with a sprinkle of salt and cook them for about 5 minutes, stirring often.

  • Add the apple cider vinegar, the water, the spices, a few grinds of the pepper mill, and the caraway seeds if using.

  • Cover the pot and simmer it gently for one hour. Then remove the cover and continue to cook it over low heat, stirring often, until the cabbage is very tender and has a jammy appearance. This should take another one to two hours. Check it often, and make sure it isn’t drying out on the bottom. Add a splash of (hot) water to keep it from scorching, if necessary.

  • Add a generous splash of balsamic vinegar and stir it in, then taste the cabbage and adjust the flavors to your liking. Add more sugar, salt, and/or vinegar as needed. Cook for a few minutes more for all the flavors to meld.

Did you make it? Was it fabulous?