Polish Sweet-Sour Red Cabbage (Czerwona Kapusta Zasmażana) Recipe

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Braised Red Cabbage. © Brian Yarvin / Getty Images
    35 mins
Ratings (4)

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

What You'll Need

  • 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

How to Make It

  1. In a large pot or Dutch oven, cook cabbage and onion in butter or oil on medium heat until it collapses, about 5 minutes.
  2. 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.
  3. Continue to cook, stirring occasionally, until cabbage is tender, about 15 minutes. Refrigerate overnight to improve flavor. Freezes well.

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