This is a very simple, side dish that packs a lot of flavor into every bite!
I used half a large head of red cabbage and cut it very thin – ¼” wide or less.
The recipe calls for the sauce and the cabbage to be cooked separately, which would be a fine way to go. I like to simmer my cabbage all day so that it is nice and soft, so I mixed everything in together all at once. This allows time for the vinegar and spices to soak into the cabbage.
I also cut up an apple and added it to the mix. This provides a bit of sweetness to the naturally sour cabbage. This is a trick I learned from an elderly German woman years ago, and I have done it ever since.
The cabbage needs to cook for 3-4 hours if you want it to be nice and soft.
RED CABBAGE WITH VINEGAR SAUCE
1 Cup Vinegar
1 Tablespoon Brown Sugar
2 Cloves or ½ Teaspoon Ground Cloves
1 Bay Leaf
¼ Teaspoon Salt
2 Teaspoons Grated Onion
5 Cups Cabbage
Simmer first six ingredients for 5 minutes, strain. Add onion and pour over hot cooked cabbage.
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