Sunday, December 20, 2009


I love sweet and sour cabbage, but have never found a recipe that I really liked until now. Marlena's version of the dish is outstanding! It is very easy and quick to make and can be served either hot, cold, or at room temperature.

serves 4-6

one small head of red cabbage, slice thin
1 large onion sliced
a handful of raisins
1 small apple cored and chopped finely
1Tbsp sugar plus a little brown sugar to taste
1/2 C dry red wine
juice of one lemon or 1/4C apple cider vinegar
salt and pepper to taste

Heat 2Tbsp vegetable oil in a large pan, add cabbage and onion and fry for 3-5 minutes until all the vegetables are well coated in oil and the cabbage is starting to wilt.
Add the raisins, apples,sugar,and wine and cook for about 30 minutes or until the cabbage is tender. Check occasionally to make sure the water hasn't cooked out, if getting too dry add a little more water or wine. Do not burn cabbage.
After the cabbage is tender add the lemon juice and vinegar, season to taste with salt and pepper..adjust the sweet and sour ratio to your taste, adding either more sugar if too sour or more vinegar if too sweet.
Makes a nice side dish to a fish or meat dish.

See Cooking Schmooking for tongue and Sacramento Spice for Shankari's Sunday with marlena

1 comment:

Unknown said...

cool..we both had sweet and sour dishes! almost like we planned it.

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