Growing up we counted on recipe pairs; ham and sweet potatoes, roast beef and mashed potatoes and my favorite, roast pork and red cabbage. My husband can’t have roasted pork without applesauce; I can’t have it without red cabbage.
My grandmother’s red cabbage was sweet and tangy. I couldn’t find her recipe so I put together one that reminded me of hers. Her recipe served 10 and mine serves 2 – 4. I added half of a gala apple to mine. I don’t recall that she did that; i think it adds more depth of flavor. Mine is less sweet than hers and less tart. You could substitute apple cider vinegar for white vinegar but I like the milder flavor of the white vinegar.
This dish pairs well with white fish too. Serve red cabbage rather than coleslaw.
Caution: red cabbage stains clothing!
1/2 crisp apple, peeled and sliced into thin strips
1/3 red onion, peeled and sliced into thin strips
1 1/2 cups red cabbage shredded
1/2 cup water
2 tablespoons white wine vinegar
2 tablespoons granulated sugar
1 tablespoon olive oil
1/2 teaspoon salt
- Place the olive oil in a saucepan.
- Saute the onion and apple for a minute.
- Add the cabbage, sugar, vinegar, water and salt. Give it a couple of stirs. Cook on low for 1 hour. Add additional water if needed.
- The cabbage is ready to serve when all the ingredients have turned a beautiful shade of fuschia.