This is a simple and flavorful side dish good for all sorts of meals. It is fairly quick to make and tastes wonderful. I got the cabbage at my local farmers market when they came in season. There are so many wonderful cabbages to use. I want to try to grow some next year. If you get a big head of cabbage it will last in the crisper for a week or two with the end covered in plastic wrap. A head of savoy cabbage whole kept in the crisper for two weeks and was great in an Asian salad.
I have always liked a little red cabbage to brighten up my cole slaw. I’ve never made hot red cabbage before. I did a lot of research and found a hundred ways to make this dish. This is more an Austrian way to make it, rather than the typical German. What I like about it is it is simple and could be made while making other dishes without much care. You could make it with Stroganoff or German potato salad and a pork roast or ? It still would come out just as delicious.

Sweet and Sour Red Cabbage

Serves 6-8

1/4 C unsalted butter
12 C finely chopped red cabbage, washed and drained
6 T demerara sugar (natural lite brown sugar)
2/3 C balsamic vinegar (I used a fig balsamic vinegar)
sea salt and freshly cracked black pepper

Saute the cabbage in a large skillet in the butter for 5 minutes. Add sugar and toss well to coat the cabbage with the sugar. Cook for 2-3 minutes and add the vinegar and toss. Turn the heat down to a simmer and cook for about 30 minutes until the cabbage is softening a little. You want it to still be firm. Take off the heat and add the salt and pepper a little at a time to taste. I underseason it and let my guests add what they like.

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