Monday, February 22, 2010
Sweet and Sour Red Cabbage
I found this recipe in a $6 cookbook called Jewish Cooking. It has all sorts of great recipes ranging from traditional Jewish to New York deli foods. As winter creeps to a close we are getting a little sick of cabbage, squash, and basement apples, but I am trying to stick with my goal of eating in season. I have been digging though my cookbooks and the internet in search of creative cabbage recipes.
Sweet and sour cabbage is a delicious combination of cabbage, raisins, lemon and wine. It is great warm or cold. We ate it with roasted chicken and I literally licked my plate. It is that good! (And it was even better the next day for lunch.) It cooks up in less then 20 minutes and makes a huge amount.
Sweet and Sour Cabbage
(from Jewish Cooking)
1 tablespoon olive oil
1 small red cabbage, sliced thinly
1 large onion, thinly sliced
2-3 handfuls of dark or gold raisins
1 apple, finely diced
1 tablespoon brown sugar
1/2 cup red wine
Juice from 1/2 a lemon, about 1/4 cup
salt and pepper
1. In a large high sided pot heat oil over medium heat. Add cabbage and onions and saute for 3-5 minutes or until cabbage is softened.
2. Add raisins, apples, sugar, and wine to the pan. Cook about 10-15 minutes until cabbage is soft. Add more water as needed to keep the pan moist. Don't let the cabbage burn.
3. When cabbage is soft add lemon juice and flavor with salt and pepper to taste.
Do you have any other interesting cabbage recipes?