Ingredients with Measurements:
- 1 head of red cabbage, thinly sliced
- 1 large onion, thinly sliced
- 1/2 cup of apple cider vinegar
- 1/2 cup of brown sugar
- 1/4 cup of olive oil
- 1/4 cup of water
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special Equipment Needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the sliced onion and sauté for 5 minutes or until translucent.
3. Add the sliced red cabbage to the skillet and stir to combine with the onion.
4. Pour in the apple cider vinegar, brown sugar, water, salt, and black pepper.
5. Stir well to combine all the ingredients.
6. Cover the skillet or Dutch oven and let the cabbage cook for 30-40 minutes, stirring occasionally.
7. Once the cabbage is tender and the liquid has thickened, remove from heat.
8. Serve hot or cold.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 28g
Protein: 3g
Sodium: 410mg
Fiber: 4g
Sugar: 22g
Substitutions for ingredients:
- Red wine vinegar can be used instead of apple cider vinegar.
- White sugar can be used instead of brown sugar.
- Coconut oil or vegetable oil can be used instead of olive oil.
Variations:
- Add chopped apples or pears to the skillet for a fruity twist.
- Add a pinch of cinnamon or nutmeg for a warm and cozy flavor.
- Add sliced carrots or bell peppers for extra color and texture.
Tips and Tricks:
- Make sure to slice the cabbage and onion thinly for even cooking.
- Stir the cabbage occasionally to prevent it from sticking to the bottom of the skillet.
- Adjust the sweetness and sourness to your liking by adding more or less sugar and vinegar.
Storage Instructions:
Store the sweet and sour red cabbage in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cabbage in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the sweet and sour red cabbage in a large bowl or on a platter. Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
This dish pairs well with roasted chicken, pork chops, or grilled sausages.
Suggested Side Dishes:
Mashed potatoes, roasted vegetables, or a green salad.
Troubleshooting Advice:
- If the cabbage is too sour, add more sugar to balance out the flavors.
- If the cabbage is too sweet, add more vinegar to balance out the flavors.
- If the cabbage is too dry, add more water or apple cider vinegar to create more liquid.
Food Safety Advice:
Make sure to wash the cabbage and onion thoroughly before slicing and cooking.
Food History:
Sweet and sour red cabbage is a traditional German dish that dates back to the Middle Ages.
Flavor Profiles:
This dish has a sweet and tangy flavor with a hint of saltiness.
Serving Suggestions:
Serve the sweet and sour red cabbage as a side dish or as a topping for sandwiches or burgers.
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Region: German