This Polish sweet-and-sour braised red cabbage side dish, known as czerwona kapusta zasmażana (cherr-VOH-nah kah-POOSS-tah zahs-mah-ZAH-nah), comes together in a snap, especially if you use a food processor to shred the cabbage and onion.
Red cabbage is sweeter than green or white cabbage and retains its brilliant color even after it's cooked. It's available year-round and usually is an inexpensive buy. It goes great with just about any dish, but is a favorite with ham, pork and sausage.
- 1 (3-pound) head red cabbage, washed, dried, cored and shredded
- 1 medium onion, shredded
- 2 tablespoons butter or canola oil
- 1 cup water
- 4 tablespoons red-wine vinegar
- 4 tablespoons brown sugar
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- In a large pot or Dutch oven, cook cabbage and onion in butter or oil on medium heat until it collapses, about 5 minutes.
- Meanwhile, in a small bowl, mix together water, vinegar, brown sugar, pepper, and salt until sugar is dissolved. Add to cabbage mixture. Bring to a boil. Reduce heat to medium-low.
- Continue to cook, stirring occasionally, until cabbage is tender, about 15 minutes. Refrigerate overnight to improve flavor. Freezes well.
More Ways to Use Red Cabbage
- Pork Chops with Cream Sauce and Braised Cabbage Recipe: Braised red cabbage with apples and vinegar is a perfect foil for the skillet-cooked pork chops in this recipe.
- Red Cabbage Slaw Recipe: Shredded raw red cabbage is enveloped in a creamy mayonnaise dressing fleshed out with pecans, raisins and sliced red onion.
- Slow-Cooker Red Cabbage with Red Onions Recipe: Things couldn't get much easier than this recipe designed for a slow cooker. It only takes two stirs during its 6 to 8-hour cook on low.
- Red Cabbage and Apple Salad Recipe: A mustard vinaigrette is just the ticket for this raw cabbage and apple salad. It's a great option for a picnic or potluck.
- German Red Cabbage Recipe: Known as rotkohl in German, this version of red cabbage made with bacon, red wine, apple juice and a hint of sugar and cloves is a traditional accompaniment for roast goose or bratwurst and potato purée.