Monday, May 11, 2009

Red Sweet and Sour Cabbage

Finally! A recipe! After tasting the delicious sweet and sour cabbage over mashed potatoes combination a few weeks ago, I've come up with a super simple and healthy way to make it myself.

The jarred variety that I recently had was good, but a bit too sweet for me and it was made with red cabbage (and corn syrup - yuck). I didn't have any on hand, and I knew that aesthetically speaking, regular cabbage simmered would be kind of ugly, so I threw in a shredded beet and it gave the dish a beautiful color. This recipe calls for only a handful of ingredients and only takes a few minutes to put together, but FYI, about an hour to simmer.

Red Sweet and Sour Cabbage (gluten-free, dairy-free, vegan)

(serves 4 as a side dish)

1 medium sized cabbage, shredded
1 small onion, sliced
1 beet, peeled and shredded
1/3 cup cider vinegar
1/4 cup water
2 tablespoons agave (can use brown sugar instead)
freshly ground salt and pepper (about a teaspoon of each)
1/2 teaspoon ground all spice
1/2 teaspoon ground cloves

In a saucepan on medium high heat, add all of the ingredients, mix and bring to a boil. Cover and turn down heat to a simmer over low-medium. Continue to simmer for 45 to 55 minutes and check occasionally and stir. Serve immediately warm, or chill in the refrigerator and serve cold over mashed potatoes.


Alisa - Frugal Foodie said...

Now this sounds gooood. Do you think less sweetener could be used?

Liz said...

I do Alisa, especially since this has the sweetness to the beet in it. Though, it will definately be more sour than sweet, but that's not necessarily a bad thing!

JennK/CinnamonQuill said...

Ooooh, this definitely sounds worth a try! I am never quite sure what to do with cabbage, since I don't generally like any of the salads it is found in. Such a pretty color too.

Ricki said...

I just had braised red cabbage the other night with dinner and realized I love it! I am going to have to try this recipe!!

Kim said...

As a a girl with German roots, I am drawn to this recipe : ) Thanks for sharing, I'll have to try a version with a little less vinegar and a little less agave.

Liz said...

I hear you JennK! I used to never buy it, but I've come to discover it's pretty versatile.

I don't know how many times I've read a new post on your blog and thought "I just tried that food!" Great minds think alike Ricki :)

I've got those German roots too Kim. Let me know how it goes :)

~M said...
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kimberly said...

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