Imagine a side dish that transforms a humble vegetable into a culinary masterpiece that will have your dinner guests begging for seconds! This Braised Sweet Sour Red Cabbage is not just a recipe—it's a journey through traditional German cuisine that promises to elevate your meal from ordinary to extraordinary. With a perfect balance of tangy vinegar, caramelized brown sugar, and tender cabbage, this dish is about to become your new secret weapon in the kitchen. Prepare to unlock a flavor profile that will transport your taste buds straight to the heart of Germany!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: German
Serves: 6 servings
Ingredients
- 1 medium red cabbage, shredded
- 1 onion, sliced
- 1 apple, sliced
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- Salt and pepper to taste
Instructions
- Prepare all ingredients by thoroughly washing the red cabbage, removing any tough outer leaves. Shred the cabbage finely using a sharp knife or mandoline slicer, ensuring uniform thin strips.
- Take a large, heavy-bottomed pot or Dutch oven and place it over medium heat. Add a small amount of neutral cooking oil to prevent sticking.
- Sauté sliced onions until they become soft and translucent, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Add the shredded red cabbage to the pot, stirring to combine with the onions. Cook for 5 minutes, allowing the cabbage to start softening and releasing its natural moisture.
- Slice the apple into thin wedges and add to the cabbage mixture. The apple will provide additional sweetness and texture.
- Pour in the apple cider vinegar, which will help tenderize the cabbage and provide the characteristic tangy flavor. Stir to distribute evenly.
- Sprinkle brown sugar over the cabbage, which will caramelize and create a rich, sweet-sour balance. Season with salt and pepper to taste.
- Reduce heat to low, cover the pot, and let the cabbage braise slowly. Stir occasionally to prevent sticking and ensure even cooking.
- Continue cooking for approximately 45-60 minutes, or until the cabbage is very tender and has a deep, rich color. The liquid should reduce and create a glossy, slightly sticky coating.
- Taste and adjust seasoning if needed, adding more salt, pepper, vinegar, or sugar to achieve the desired sweet-sour balance.
- Remove from heat and let rest for 5-10 minutes before serving. The flavors will continue to meld during this time.
- Serve warm as a side dish, complementing roasted meats, sausages, or as part of a traditional German meal.
Tips
- Choose a fresh, firm red cabbage with vibrant, deep purple leaves for the best color and texture.
- Use a sharp knife or mandoline slicer to ensure uniform, thin cabbage strips that will cook evenly.
- Don't rush the braising process—low and slow cooking is key to developing rich, complex flavors.
- For extra depth, consider adding a splash of red wine or a few whole cloves during braising.
- This dish tastes even better the next day, so don't hesitate to make it in advance.
- If the cabbage seems too dry during cooking, add a small amount of water or additional apple cider vinegar.
- For a more authentic German touch, serve alongside roasted pork or traditional sausages.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 20g
Protein: 2g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
