Sweet and Sour Red Cabbage

5 from 1 vote

Braised Sweet and Sour Red Cabbage is meltingly tender with the right balance of tangy and sweet. I keep it simple, letting time and slow heat work their magic. It’s the perfect festive side dish, that pairs beautifully with holiday roasts and hearty fall and winter fare.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dishes - Vegetables

Cuisine: East European, German

Diet: Gluten Free, Kosher, Low Fat, Low Lactose, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

4 tablespoons butter
2 large shallots thinly sliced vertically (1 heaping cup)
2 cups water or more as needed
1/2 cup white wine vinegar or rice wine vinegar
3-4 tablespoons white sugar
1 medium head (2 pounds) red cabbage shredded, chopped or thinly sliced (approximately 10 cups)
Salt and freshly ground black pepper to taste

Instructions

Melt the butter in a heavy skillet over medium-low heat.
Add the shallot, give it a pinch or two of salt, and cook for 3-4 minutes or until it begins to soften, being careful not to brown the butter or the shallot.
Begin with 1 1/2 cups of water, the vinegar, and 3 tablespoons of sugar. Bring to a boil.
Add the cabbage and bring it back to a boil.
Reduce the heat to low, cover, and simmer for 1 hour. Check and stir every 15 minutes to ensure even cooking and so it doesn't brown. Add additional water if needed. DO NOT LET IT BOIL DRY.
Taste it periodically as it cooks and add salt, sugar and water if needed along the way. The texture should be meltingly tender.

Notes

SUBSTITUTIONS:

You can also use rice vinegar, a mild Asian-style vinegar.
Although you can substitute regular white distilled vinegar, you should use less because it’s stronger and one-dimensional.
Apple cider vinegar is on the sweeter side so if you want to use it, use less sugar.

TIPS:

Slice or shred the cabbage into uniform pieces so it cooks evenly.
A heavy, non-reactive Dutch oven gives steady heat for even braising—avoid cast iron since it reacts with acid.
Taste as it cooks and adjust sugar, vinegar, or water gradually so the flavors blend beautifully.

MAKE AHEAD:

Can be made 1 day ahead of time.
Reheat gently in the microwave or on the stovetop. You may need to add a small amount of water.
Keeps for up to 5 days in the refrigerator but for best flavor, enjoy before that.

FREEZER-FRIENDLY:

Cut the cooking time in half so the cabbage retains some texture.
Cool completely, then transfer to freezer-safe containers or bags.
Freeze for up to 3 months.
Thaw in the refrigerator or microwave.
Reheat on the stovetop or microwave.

SLOW COOKER INSTRUCTIONS:

Cut the amount of water in half.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours. Taste, adjust and stir before serving.

Nutrition