Introduction
Red cabbage is a versatile, vibrant vegetable that lends itself beautifully to a variety of flavor profiles, from hearty and savory to tangy and sweet. Among the most beloved preparations is a sweet and sour rendition that combines the crispness of cabbage with a balanced infusion of acidity and sweetness, creating an irresistible side dish that complements numerous main courses. This recipe, sourced and adapted from Taste of Home Magazine and credited to Karen Gorman, offers a quick, straightforward approach to transforming basic red cabbage into a flavor-packed masterpiece. Whether you’re preparing a comforting family dinner, a festive holiday spread, or a quick weeknight meal, this sweet and sour red cabbage recipe promises to elevate your vegetable game with minimal effort yet maximum flavor.
Time
Preparation Time: approximately 15 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 30 minutes
Needed Equipment
- Medium saucepan or deep skillet with a lid
- Measuring cups and spoons
- Sharp knife for slicing
- Cutting board
- Mixing bowl for the dressing
- Stirring spoon or spatula
- Optional: Grater or mandoline for shredding cabbage
Tags
- German
- European
- < 30 mins
- Quick & Easy
- Side Dish
- Vegetables
- Vegan
- Gluten-Free
Serving Size
This recipe yields approximately four servings, making it perfect for family dinners or small gatherings.
Difficulty Level
Easy — suitable for cooks of all skill levels, including beginners, due to straightforward steps and minimal preparation.
Allergen Information
- Contains no common allergens such as nuts, dairy, or gluten.
Dietary Preference
- Vegan
- Vegetarian
- Gluten-Free
Course
Mainly served as a side dish, this sweet and sour red cabbage pairs well with roasted meats, sausages, or even vegetarian mains.
Cuisine
European, specifically German-inspired, but adaptable to various culinary traditions due to its simple and universal ingredients.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Cider vinegar | 1/4 cup | Choose a good-quality apple cider vinegar for best flavor |
| Brown sugar | 2 tablespoons | Light or dark brown sugar depending on preference |
| Caraway seed | 1/2 teaspoon | Optional but recommended for authentic flavor |
| Celery seed | 1/2 teaspoon | Packs aromatic punch; can be adjusted to taste |
| Red cabbage | 4 cups | Shredded; about half a medium head |
| Onion | 1 medium | Thinly sliced; yellow or white onion works well |
Instructions
Step 1: Prepare the Sweet and Sour Mixture
Begin by creating the flavorful dressing that will infuse the cabbage with its characteristic tang and sweetness. In a small mixing bowl, combine 1/4 cup of apple cider vinegar with 2 tablespoons of brown sugar. Stir vigorously until the sugar dissolves completely, ensuring a smooth, homogeneous mixture. This process may take about 1-2 minutes of stirring. Add 1/2 teaspoon of caraway seeds and 1/2 teaspoon of celery seeds to the mixture. These seeds add a fragrant, slightly spicy aroma that complements the cabbage beautifully. Mix again to distribute the seeds evenly. Set this mixture aside for a moment while you prepare the vegetables.
Step 2: Prepare the Vegetables
Shredding the red cabbage can be accomplished with a sharp knife, mandoline, or food processor. If using a knife, cut the cabbage into halves or quarters, remove the core, and thinly slice the leaves crosswise into strips about 1/8 inch wide. Aim for uniform thickness to ensure even cooking. For the onion, peel off the outer skin and thinly slice into rings or half-moons, depending on preference. The sliced onion adds sweetness and depth to the dish. Measure about 4 cups of shredded cabbage and one medium onion.
Step 3: Cook the Cabbage and Onion
Place the shredded cabbage and sliced onion into a medium saucepan or deep skillet. Add approximately 1/4 cup of water to facilitate steaming. Cover the pan with a lid and cook over medium heat for about 15 minutes. During this process, the cabbage will soften, release moisture, and become tender. Check occasionally to prevent burning, and add a splash more water if necessary. The goal is to achieve a tender but still slightly crisp texture that retains bright color and flavor.
Step 4: Combine and Toss
Once the cabbage and onion are cooked through, remove the lid. Pour the prepared cider vinegar and spice mixture over the vegetables. Using a spoon or spatula, toss everything together gently but thoroughly, ensuring each piece of cabbage is coated in the sweet and sour dressing. The heat from the vegetables will help meld the flavors and allow the seeds to release their aromatic oils, enhancing the overall taste.
Step 5: Season and Adjust
After tossing, taste the cabbage and adjust the seasoning as needed. If you prefer a more pronounced tang, add a splash more vinegar. For sweetness, sprinkle additional brown sugar—start with a teaspoon and adjust to taste. You can also add freshly ground black pepper or a pinch of salt if desired. Keep in mind that the cider vinegar and brown sugar already provide a balanced flavor profile, so seasoning adjustments should be subtle to maintain harmony.
Step 6: Serve
This sweet and sour red cabbage is best served warm, immediately after cooking. It pairs delightfully with roasted meats such as pork, sausages, or beef, and complements hearty vegetarian dishes as well. For an elegant presentation, garnish with fresh herbs if desired, such as chopped parsley or dill. Leftovers can be cooled and stored in an airtight container for up to 3 days, then gently reheated before serving.
Preparation Tips
- Shredding the cabbage: For uniform slices, use a mandoline slicer if available. It ensures consistent thickness, which cooks evenly.
- Water quantity: Use just enough water to create steam—too much can make the dish watery. The cabbage releases its own moisture, so avoid overwatering.
- Seed freshness: Use fresh caraway and celery seeds for optimal aroma and flavor. Toast the seeds lightly in a dry skillet for 30 seconds before adding to the vinegar mixture for a more intense flavor.
- Adjusting acidity: If you prefer a tangier dish, add a splash more vinegar at the end. Conversely, for milder flavor, reduce the vinegar slightly.
- Sweetness level: Brown sugar can be adjusted based on personal preference. For a less sweet version, reduce to 1 tablespoon or omit entirely for a more savory profile.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | approximately 69.5 kcal |
| Fat | 0.2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 24 mg |
| Carbohydrates | 16.3 g |
| Fiber | 2.2 g |
| Sugar | 11.2 g |
| Protein | 1.5 g |
Tips and Tricks
- Enhancing flavor: Add a dash of smoked paprika or a pinch of cumin to introduce smoky or earthy notes.
- Making it ahead: Prepare the cabbage a few hours in advance, keep it refrigerated, and gently reheat to preserve flavors.
- Vegetarian options: For added protein, toss in toasted nuts or seeds just before serving.
- Flavor variations: Substitute apple cider vinegar with balsamic vinegar for a richer, sweeter profile, or use lemon juice for a brighter tang.
Add-ons
- Chopped fresh herbs such as parsley, dill, or chives for garnish
- A splash of apple juice or pear nectar during cooking for extra sweetness
- Crumbled feta or goat cheese added after cooking for creamy contrast (note: increases allergen content)
Side Dishes
- Roast pork or ham
- Sausages or bratwurst
- Grilled chicken
- Vegetarian dishes like roasted root vegetables or lentil salad
- German potato dumplings or spaetzle
Improvements
- Adding a touch of apple or pear slices during cooking can enhance sweetness and add texture.
- Incorporate a small amount of grated ginger or garlic for aromatic depth.
- Experiment with different vinegars, such as red wine or balsamic, to adapt the flavor profile.
- Introduce a pinch of red pepper flakes for subtle heat.
Save and Store
Allow the dish to cool completely before transferring to an airtight container. Refrigerate for up to 3 days. To reheat, gently warm on the stovetop or microwave, stirring occasionally to distribute heat evenly. The flavors often deepen after a day or two, making leftovers even more delicious.
FAQ
Can I prepare this dish ahead of time?
Yes, the flavors develop well if prepared a few hours in advance. Keep refrigerated and reheat gently to preserve texture and taste.
Can I freeze leftovers?
While freezing is possible, the texture of cooked cabbage may change slightly upon thawing, becoming softer. For best results, consume within 2 months and reheat thoroughly.
Can I make this recipe vegan or vegetarian?
Absolutely. This recipe is naturally vegan and vegetarian. To add extra protein, consider topping with toasted nuts or seeds before serving.
What variations can I try?
Try substituting different vinegars, adding spices like cinnamon or cloves, or incorporating fruits like apples or pears for added sweetness and texture.
Conclusion
This sweet and sour red cabbage recipe from Love With Recipes offers a harmonious balance of flavors that elevates a humble vegetable into a standout side dish. Its quick preparation time, adaptability, and fresh, vibrant taste make it a staple for busy weeknights or festive occasions. The combination of tangy cider vinegar, aromatic seeds, and caramelized onion creates a complex flavor profile that pairs beautifully with a range of main courses. Whether as a topping for roasted pork, a complement to sausages, or a hearty vegetarian addition, this dish is sure to become a favorite in your culinary repertoire. The simplicity of the ingredients and the straightforward cooking process ensure that even novice cooks can master it with ease, making it an excellent choice for home cooks aiming to impress without spending hours in the kitchen.
References
- Taste of Home Magazine, original recipe credited to Karen Gorman
- Historical and culinary references on traditional German cabbage dishes