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'
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.