Sweet and Sour Cabbage Recipe

The slow-cooked flavor of this sweet and sour cabbage recipe makes it an ideal side dish for a cold weather supper. Turn it into an entr�e by browning sausage links in a skillet and adding it to the cabbage when it is ready to serve.

Sweet and Sour Cabbage (with napa cabbage)

1 tbs olive oil
3 ounces diced bacon, raw
1/2 cup chopped onions
2 cups shredded Napa cabbage
1 Granny Smith Apple, cored and diced
1/4 cup apple cider vinegar
2 bay leaves
2 whole cinnamon sticks
1/4 teaspoon ground allspice
1/2 cup water
3 tbs sugar
2 tbs finely chopped parsley
6-ounce roasted pork loin,
sliced into 1-inch slices
1/2 cup fried leeks
1/2 cup shallot reduction
(veal reduction with julienned shallots)
1 tbs chopped chives
1 tbs brunoise red pepper

In a large non-reactive saute pan, heat the olive oil. When the oil is hot, render the bacon until crispy, about 3 to 5 minutes. Remove the bacon and drain on a paper-lined plate. Saute the onions and cabbage for 2 to 3 minutes in the bacon fat.

Season with salt and pepper. Add the apples, vinegar, bay leaves, cinnamon sticks, allspice, and water and simmer for 3 minutes. Stir in the sugar to dissolve, about 2 minutes. Cover the pot and cook for 15 minutes. Turn up the heat and uncover. Continue to cook for 15 minutes, stirring occasionally. Stir in the bacon and parsley. Adjust the seasonings if needed.

Plate a slice of the pork loin in the center of the plate. Alternate layering the cabbage and pork, until all the pork is used. Top the mille-feuille with the fried leeks and spoon the reduction around the plate. Garnish with chives and brunoise peppers.

Sweet and Sour Red Cabbage I

1 Head red cabbage, coarsely shredded
2 Tart cooking apples, peeled chopped
2-3 tbsp. bacon drippings
1 T Margarine
1/2 c Raisins
1 1 1/2 qts. Cran-Grape or Cran-Apple
juice
1/2 c White vinegar
1 c Sugar
1/2 t Black pepper

Heat the bacon grease and margarine in a heavy saucepan. Add the cabbage and coat it well. Add the apples, raisins and Cran-Grape juice and let it simmer for 1 1/2 hours, stirring frequently. Add sugar and vinegar and pepper. (No salt is needed because bacon grease is salty.) Cook another 1/2 hour. More juice may be added for moisture. Serve cold on pate or on meatloaf sandwiches.

Sweet and Sour Cabbage Recipe II

1 tablespoon olive oil
1 small yellow onion, minced
2 tbs unbleached all-purpose flour
1/4 cup water
3/4 cup cider vinegar
1/2 cup firmly packed light brown sugar or a natural sweetener
1 medium-size head red cabbage, cored and shredded
1 medium-size cooking apple, like Granny
Smith or Rome Beauty,
peeled, cored, and chopped
Salt and freshly ground black pepper

1. Heat the oil in a small skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the water, stirring until smooth.

2. Transfer the onion mixture to a 3-1/2- to 4-quart slow cooker and stir in the vinegar and brown sugar. Add the cabbage and apple, season with salt and pepper, and stir to combine. Cover and cook on Low for 5 to 6 hours, until the cabbage is tender. Taste to adjust the seasonings and serve hot.

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