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Lilly’s Table

 
 
© Lillys-Table.com Photo of Sweet & Sour Cabbage
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Sweet & Sour Cabbage

 

Cabbage, apples & onions are slowly simmered until they fall apart with spices & a touch of vinegar. Here are directions for making it on a stove-top, but a pressure cooker will cut the time in half. A crockpot will increase the time, but then you can go out shopping or leave the house while it melts into sweet & sour submission.

Ingredients

  • 1 tablespoon butter, unsalted, or olive oil
  • 1 onion, thinly sliced
  • 2 apples, or one big one, thinly sliced, discard the core
  • ½ head cabbage, or a little one
  • 3 tablespoons apple cider vinegar, cut in half
  • 1 teaspoon honey
  • 1 teaspoon ginger
  • 1 pinch nutmeg
  • 1 pinch cinnamon
  • 1 cup broth, or water with a pinch of salt
  • ½ teaspoon salt, add more to taste

Serving Size: 4 People

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Preparation Instructions

Melt the butter in a pot with a lid over medium heat. Add the sliced onions & apples and saute until lightly golden. Toss in the cabbage, half of the vinegar, honey, spices, broth and salt. As soon as the broth steams up, cover and reduce the heat to medium-low. Allow it to simmer for about 45 minutes to over an hour, when the cabbage is falling apart. Stir occasionally, only a few times.

Stir in the remaining vinegar at the end- adding more if you like it tart. Adjust the spices, honey, & seasonings as needed. Simmer for a few more minutes and then serve.

Alternatively, place all of the ingredients in a pressure cooker for about 10-15 minutes of simmering or in a crockpot for 4-6 hours on low heat. With either of these methods, there is no need to saute first.