Sunday, December 30, 2018

Polish Sweet-Sour Red Cabbage (Czerwona Kapusta Zasmażana)


1 (3-pound) head red cabbage (washed, dried, cored, and shredded)
1 medium onion (shredded)
2 tablespoons butter (or canola oil)
1 cup water
4 tablespoons red-wine vinegar
4 tablespoons brown sugar (firmly packed)
1/2 teaspoon black pepper
1 teaspoon salt


  • In a large pot or Dutch oven, cook cabbage and onion in butter or oil on medium heat until it collapses, about 5 minutes.
  • Meanwhile, in a small bowl, mix together water, vinegar, brown sugar, pepper, and salt until sugar is dissolved.
  • Add to cabbage mixture, combining well.
  • Bring to a boil, then reduce heat to medium-low and cover tightly.
  • Continue to cook, stirring occasionally, until cabbage is tender but still a little al dente, about 15 minutes.
  • Refrigerate overnight to improve flavor.
NOTES:
  • I made this for Wigilia in 2018 and liked it's mild flavor
  • MAKE IT AHEAD OF TIME.  S/B SERVED COLD.
  • I didn't have red wine vinegar but used some Trader Joe's pomegranate vinegar instead
  • The recipe says to shred the cabbage and onion, but clearly that's not what is pictured.  I chopped the cabbage into roughly 1/2" sized pieces.
  • I did try to shred the onion, but what a mess!  Just chop it into reasonably small pieces.
SOURCE:
https://www.thespruceeats.com/polish-braised-red-cabbage-recipe-1137527

(Says it can be frozen for 6 months.)

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