Friday, 4 December 2009

Sweet and Sour Red Cabbage

Yesterday I posed a question on my blog about my red cabbages and a number of fellow bloggers came up with some lovely recipe suggestions, but I was drawn to Fred's Russian family heritage recipe for 'sweet and sour red cabbage' (see below). I have seen many versions of this dish. Some have red currant jelly, some have caraway seed, some can be eaten hot, others cold, but I have to admit I was never tempted at all as I thought it looked boring, but decided to give it a go after receiving Fred's suggestion. Well I have to conclude, I am a convert. The flavour is sweet and sour but not sharp. Whilst cooking this dish I had been tasting it so see if it was meltingly tender, I tasted it so much, that we hardly have any left to eat with mashed potatoes later on. Oh well, I think that's a good sign that I like it!
For those of you who have not visited Fred's vegetable gardening blog, Grown Away please do stop by for a nosy round; and give him a warm welcome to the growing and blogging world.

Fred's Grandmothers 'Sweet and sour Red Cabbage'
Serves 4
All in one: Ingredients and Method
50g or 1/2 a stick of butter, 1 head of red cabbage (about a kilo or a bit less) cut into quarters. Remove the outer leaves and white core. Slice nice and thin, 6 (75g) tablespoons of sugar, I used brown sugar, and 150 ml of balsamic vinegar.Melt the butter over medium heat & saute the cabbage until it starts wilting, add the sugar, coating the cabbage evenly, add vinegar, reduce to medium-low. Cover and simmer the cabbage until it is tender (about 30-35 minutes). Remove the cabbage, season with a pinch of salt or pepper.

Fred writes 'It's a simple recipe that tastes great'. I for one am not going to disagree.


  1. I'm glad the recipe was well received! I'm very fortunate to have grown up watching both grandmothers cook an abundance of delicious traditional Russian/eastern European foods. Over time I have developed an intense appreciation for good food, and often fall back on their recipes for inspiration and hearty meals!

    Also, a sincere thank you for pointing others in the direction of my blog. I'm hoping to provide useful and interesting information from a newbie food gardener.

  2. Mmm, sounds delicious. I do well to get any cabbage into a pot as I love it raw and eat most of it as I chop.

  3. MMMMMMM,...your cut open red cabbage looks so colourful: purple!

    I so love your recipe. I make mine with red cabbage, grated peeled beets, a cinnamon stick & red onions!

  4. Hi, I love red cabbage and I like the idea of using butter instead of olive oil, which is what we always do in Italy. Butter will give a new flavour to this dish! I wish I could grown, like you, my own vegetables:))
    Bye Sabrina

  5. Thanks for visiting, and your comment - it's fun to discover your blog!

  6. Fred.
    Thank You and you are so Welcome. As I was stiring this dish it filled the air with an lovely waft too.

    I look forward to seeing your grandmothers traditional Russian/Eastern European recipes as well as many of Your own!

    Louise. I like it raw too, but it is getting nippy now, so maybe give it a go. Put it in a pot...

    Your right Sophie,
    the cabbage cut open does look purple more than red. I actually wrote about this in a previous entry. You recipe sounds good too, may give it a whirl one-day.

    Hello Sabrina,
    I agree the butter in this dish was required, it gave the cabbage soft caramelised taste.
    Maybe oneday you will get a place where you can grow your own, but it might be worth trying to grow some veg in pots or even window boxes.

    Hi Kate,
    I got your last comment. Welcome to my blog, I will come over and have a look at yours sometime.

  7. I missed your request for red cabbage suggestions, but if you have more to use up, I can heartily recommend a recipe from my mum:

  8. Thanks Rachel.
    I will check it out and keep it in mind the next time I get a red cabbage, may not be my own home grown though.


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