The Pioneer Woman Tasty Kitchen
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Sweet-n-Sour Red Cabbage

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Level: Easy

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Description

Some good old comfort food! This home-style red cabbage dish is a great side dish to sauerbraten, roast pork or chicken. Taste great the first time and better the second time!

Ingredients

  • 1 whole Head Red Cabbage
  • 1 whole Medium Onion, Sliced Thinly
  • 1 whole Large Granny Smith Apple, Peeled And Chopped
  • 4 Tablespoons Butter
  • ¼ cups Red Wine Vinegar
  • ¼ cups Beef Stock
  • ¼ cups Red Wine
  • 1 leaf Bay Leaf
  • ¼ cups Sugar
  • ⅛ teaspoons Ground Cloves

Preparation

In a large stock pot, add the butter, onions and apple. Cook until lightly golden brown. While the onion and apple are cooking, remove the outside layer of the red cabbage. Cut into quarters, cut stem out and cut into strips. Once the onion and apple are lightly golden brown, add vinegar, beef stock, red wine, bay leaf, sugar and cloves; add salt and pepper to taste. Mix well. Loosely add the red cabbage to the mixture and cover with a lid. Braise for about one hour over low heat, stirring occasionally to make sure cabbage does not stick to the bottom of the pan.

Remove the lid and allow to cook for another 10 minutes to allow the liquid to evaporate. Remove the bay leaf before eating and enjoy!

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Profile photo of rocknrollfriend

rocknrollfriend on 12.29.2009

Just made this recipe for dinner tonight, with a few changes due to available ingredients. Green cabbage instead of red, braeburn apple instead of granny smith, rice wine vinegar instead of red wine vinegar, and chicken stock instead of beef stock. Ok, that’s a lot of changes! That being said, the dish came out a little too sweet for my taste.. and not really sour at all. Next time I will leave out the sugar, since I think the apple provides plenty of sweetness. Thank you for the recipe, I needed to use up a lot of cabbage from my CSA box!

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