Sweet & Sour Red Cabbage
This is a classic, well-loved side dish typically found in homes and restaurants throughout Germany and Austria. This recipe is sometimes made with bacon and or wine. However, my version does not include these ingredients since I’m Italian, so instead, I added a little garlic for a little extra health benefit.
Fresh apples, apple juice, and apple cider vinegar give it a lovely sweet taste alongside the natural maple syrup I used instead of sugar.
This is a great dish to accompany a holiday turkey, roast or ham. Red cabbage is considered a superfood for its health benefits and cancer-preventing qualities. Its red pigment contains flavonoids and the sharp flavour is the result of sulfur-based compounds. It is low in fat, high in fiber, and contains vitamin C and vitamin K.
This dish works well if you make it that day ahead as the flavours come together nicely.
- 7 cups (or approximately ½ medium) red cabbage, thinly sliced
- 4 tablespoons extra virgin olive oil
- One large garlic clove, minced in (optional)
- One half medium onion, diced small
- One medium Granny Smith apple (other varieties are fine) diced a medium.
- ½ cup unsweetened apple juice
- ¼ cup apple cider vinegar
- 2 bay leaves
- 10 whole cloves
- 3 tablespoons maple syrup
- Sea salt and black pepper to taste
- Remove and discard the outer rough leaves of the cabbage and wash
- Slice cabbage in half, remove core, then cut into quarters, then slice thinly
- Heat oil in a large fry pan over medium-high heat. Add onion and garlic. Cook until onion and garlic are softened, about five minutes. Add apple, cook another five minutes
- Add red cabbage, apple juice, apple cider vinegar, bay leaves, cloves and maple syrup, toss well, bring to a quick boil.
- Cover and reduce heat to medium and cook for approximately 30 minutes until tender, and the liquid is absorbed.
- Season to taste with sea salt and pepper. Toss, cook an additional 10 minutes. Serve warm.