Thursday, January 18, 2007

Sweet & Sour Red Cabbage

Adapted from Great Food Without Fuss by Frances McCullough and Barbara Witt (Kindle)

Serves 6

This cabbage is brilliant, in taste and in hue. It is a good accompaniment for chicken and all pork dishes - chops, roasts, sausages, and ham. I especially like it served with Butternut Squash Purée on my holiday table. It's jewel tone adds color, and its piquant taste adds tang. Since it's good served hot, room temperature, or cold, it's nice to have leftovers.

Sweet and Sour Red Cabbage
Adapted from Great Food Without Fuss by Frances McCullough and Barbara Witt
Original recipe from Susan Feniger and Mary Sue Milliken

1 large head red cabbage
2 large onions, chopped coarsely
½ cup granulated sugar
1 cup red wine or cider vinegar (I usually use cider)
1 bay leaf, optional (Morton & Bassett brand preferred)
1½ teaspoons salt
¼ teaspoon pepper
¼ to ½ cup olive oil

Cut the cabbage into quarters, core, and shred with a knife. I shred it in between a fine and coarse texture.

In a pot large enough to hold the cabbage, heat the oil, and cook the onions until they turn gold. Move the pot off the heat, and add the rest of the ingredients moving quickly. Without the acid of the vinegar, if the cabbage heats, it will turn blue rather than staying a beautiful jewel-like red. Mix thoroughly. If you're using the bay leaf, tuck it into the cabbage, and stir.

Heat the mixture, and reduce so the ingredients simmer.

Cover the pot, and cook, stirring occasionally, until the cabbage is tender. This will take about an hour. If all of the liquid in the pot has not evaporated, raise the heat, and cook uncovered until it has evaporated.

Serve hot, at room temperature, or cold.

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