Sweet and Sour Green Cabbage

Vegetarian Estonian Recipe - Green Cabbage with Lemon and Sugar

Region / culture: Estonia | Servings: - 6 |

Vegetarian diet

Introduction

Sweet and sour green cabbage is a delicious and versatile dish that can be served as a side dish or as a main course. The combination of tangy vinegar, sweet sugar, and tender cabbage creates a flavorful and satisfying dish that is sure to please your taste buds.

History

The recipe for sweet and sour green cabbage has been passed down through generations in many cultures. It is a popular dish in Eastern European cuisine, where cabbage is a staple ingredient. The sweet and sour flavor profile is a result of the combination of vinegar and sugar, which adds a unique twist to this classic dish.

Ingredients

1.5 kg of green cabbage
0.5 liter of water
salt (to taste)
2 tsp of lemon juice or vinegar
sugar (to taste)

How to prepare

Clean and shred the cabbage. Place it in a small pot of boiling water and cook until it becomes soft.
If needed, add more water.
Season with lemon juice or vinegar, salt, and sugar.
Serve as a side dish with lamb or cured meat.

Variations

Add chopped apples or raisins for a sweeter flavor.
Mix in some bacon or pancetta for a smoky twist.

Cooking Tips & Tricks

Be sure to cook the cabbage until it is soft but still has a bit of crunch to it.

- Adjust the amount of vinegar and sugar to suit your taste preferences.

- Serve the dish hot for the best flavor and texture.

Serving Suggestions

Serve the sweet and sour green cabbage as a side dish with roasted lamb or grilled chicken.

- Pair it with mashed potatoes or rice for a complete meal.

Cooking Techniques

Boil the cabbage until it is tender, but not mushy.

- Season the dish with vinegar, sugar, and salt to taste.

Ingredient Substitutions

Use red cabbage instead of green cabbage for a colorful variation.

- Substitute honey for sugar for a different flavor profile.

Make Ahead Tips

The sweet and sour green cabbage can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish the dish with fresh parsley or chives for a pop of color. - Serve the cabbage in a decorative serving dish for an elegant presentation.

Pairing Recommendations

Pair the sweet and sour green cabbage with a glass of white wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the cabbage in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

120

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 8g

- Sugars: 12g

Fats

- Total Fat: 0g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin C: 90% DV

- Vitamin K: 60% DV

- Calcium: 10% DV

- Iron: 6% DV

Alergens

This recipe is gluten-free and dairy-free.

Summary

This sweet and sour green cabbage dish is low in calories and fat, but high in fiber and vitamin C. It is a healthy and nutritious side dish that is perfect for any meal.

Summary

Sweet and sour green cabbage is a delicious and nutritious dish that is easy to make and perfect for any occasion. With its tangy flavor and tender texture, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a sunny afternoon in the spring, and I was visiting my dear friend, Mrs. Jenkins. She had invited me over for lunch, and as I walked into her cozy kitchen, I was greeted by the most wonderful aroma.

Mrs. Jenkins was busy at the stove, stirring a pot of sweet and sour green cabbage. The cabbage was simmering in a delicious sauce made with vinegar, sugar, and spices. I could hardly wait to try it.

As we sat down to eat, Mrs. Jenkins told me the story behind the recipe. She explained that she had learned it from her own grandmother, who had passed it down through the generations. It was a family favorite, she said, and she was happy to share it with me.

I took my first bite of the cabbage, and I was instantly hooked. The flavors were incredible - tangy and sweet, with just the right amount of spice. I asked Mrs. Jenkins for the recipe, and she gladly wrote it down for me.

From that day on, sweet and sour green cabbage became a staple in my own kitchen. I made it for my family, for friends, and for special occasions. It was always a hit, and I loved the way it brought people together around the table.

Over the years, I have made a few tweaks to the original recipe, adding a touch of ginger here, a splash of soy sauce there. I have even experimented with different types of vinegar and spices, always striving to perfect the dish.

One day, I was at a farmers market and came across a beautiful head of green cabbage. I knew it was the perfect opportunity to make my sweet and sour cabbage recipe. I bought the cabbage, along with some fresh ginger, garlic, and a few other ingredients.

As I prepared the dish in my own kitchen, I thought back to that day at Mrs. Jenkins' house. I remembered her warm smile as she shared the recipe with me, and I felt grateful for her generosity.

As the cabbage simmered on the stove, the aroma filled the air, just like it had all those years ago. I couldn't wait to sit down and enjoy it with my family.

When it was finally ready, I plated the sweet and sour green cabbage and brought it to the table. My family's eyes lit up with excitement as they took their first bites. They loved it, just like I knew they would.

As we ate, we talked and laughed, sharing stories and making memories. I felt grateful for the recipe that had brought us all together, and I knew that it would continue to do so for years to come.

In the end, it wasn't just about the flavors of the sweet and sour green cabbage - it was about the love and tradition that went into making it. I am grateful to Mrs. Jenkins for sharing her family recipe with me, and I will always treasure the memories that it has brought to my own kitchen.