Shared by Frances Largeman-Roth
Shared by Frances Largeman-Roth
Sweet & Sour Red Cabbage
Yield: 8 servingsTime: 1 hour
Sweet & Sour Red Cabbage
Yield: 8 servingsTime: 1 hourFamily Journey
Bad Nauheim, GermanySan Antonio, TXSalamanca, NY
Dobbs Ferry, NY
As a child, Frances Largeman-Roth was a self-professed picky eater. But she always looked forward to her mother’s sweet & sour cabbage recipe because of its sweetness — and because the red cabbage would stain the mashed potatoes. “You could kind of like paint your plate with it,” she remembered. These days, Frances serves her mother’s cabbage, flavored with juniper, allspice and cloves, with everything from quiche to bratwurst.
Read more about Frances in “How a Jewish Convert From Germany Found Acceptance in the Kitchen” and try her recipes for pot roast and vanillekipferl (vanilla crescent cookies).
Ingredients
- 1 medium head red cabbage, tough outer leaves removed and halved
- ¼ cup olive oil
- 1 red onion, minced
- 2 Fuji apples, peeled, cored and finely chopped
- 3 juniper berries
- 3 whole allspice berries, or ¼ teaspoon ground allspice
- 3 whole cloves, or ¼ teaspoon ground cloves
- 1 bay leaf
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons red currant jelly
- 2 tablespoons balsamic vinegar, preferably white
- 1 teaspoon light brown sugar, optional
Preparation
Step 1
Hand chop the cabbage into thin strips; set aside. In a large saucepan, heat the oil over medium-high heat. Add the onion and saute for 2 minutes.
Step 2
Lower the heat to medium; add the cabbage and apples and stir to combine. Add the juniper and allspice berries, cloves, bay leaf, salt, pepper, jelly, vinegar, sugar and ½ cup of water and stir to combine. Turn the heat to low, cover and cook for 40 minutes, stirring occasionally, until the cabbage is tender.
Step 3
Remove the juniper and allspice berries, cloves and bay leaf. Serve the cabbage hot or at room temperature. Refrigerate for up to 4 days.
This recipe was originally published in “Eating in Color: Delicious Healthy Recipes for You and Your Family,” by Frances Largeman-Roth.
