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...
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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