Adapted from Great Food Without Fuss by Frances McCullough and Barbara Witt
Here is an excellent recipe from a wonderful, unfortunately out-of-print, cookbook. If you can find a copy of it, I highly recommend that you get it.
This cabbage is an compatible accompaniment to lots of dishes, especially chicken, roast pork, or ham. Since it's good served hot , room temperature, or cold, it's good left over, so it's worth making a whole head of cabbage even if you're cooking for 2.
Sweet and Sour Red Cabbage
1 large head red cabbage
1 large or 2 medium onions chopped coarsely
½ cup granulated sugar* (don’t cut back on this)
1 cup red wine or cider vinegar (I usually use cider)
1 bay leaf (optional, I usually leave it out unless I am serving this with roast pork)
1½ teaspoons salt
¼ teaspoon pepper
¼ to ½ cup olive oil
Cut the cabbage into quarters, core, and shred coarsely with a knife. Put into a bowl and add the sugar, vinegar, salt and pepper, and mix thoroughly. This is important because without the acid of the vinegar, when you start to cook the cabbage, it will turn blue rather than staying a beautiful jewel-like red.
In a pot large enough to hold the cabbage, heat the oil, and cook the onions until they turn gold. Add the cabbage mixture to the onions in the pot. 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.
*This sounds like a lot of sugar, but it's really, really not as good without it, and considering all the servings it makes, it’s not a lot of sugar per serving.
To see just the recipe, click here.