Sweet and sour red cabbage

Sweet and Sour Red Cabbage Recipe from Germany

Region / culture: Germany | Servings: 4

Introduction

Sweet and sour red cabbage is a delicious and colorful side dish that pairs well with a variety of main courses. The combination of tangy vinegar, sweet fructose, and aromatic caraway seeds creates a unique flavor profile that is sure to impress your guests.

History

This recipe for sweet and sour red cabbage has roots in traditional German cuisine, where cabbage is a popular vegetable due to its long shelf life and versatility in cooking. The addition of sweet and sour flavors likely originated as a way to balance the natural bitterness of cabbage and create a more complex taste.

Ingredients

1 small head of red cabbage
0.5 cup of water
2 tsp of cornstarch
0.5 cup of cider vinegar
3 tbsp of fructose
0.25 tsp of salt
0.5 tsp of caraway seeds

How to prepare

Shred the cabbage and steam it over rapidly boiling water for 10 minutes, or until it is crisp-tender. Remove it from the heat and let it cool thoroughly. Dissolve the cornstarch in water, then add the remaining ingredients. Cook the mixture over medium heat until it slightly thickens. Put the cabbage in a large mixing bowl and add the sauce, mixing well. You can serve this dish with either hot or cold meat. Note: This recipe is provided through the courtesy of Sweet Lite Fructose. However, I prefer to use my sugar substitute. Food exchange per serving: 0.5 fruit exchange + 1 vegetable exchange. Calories: 45.

Variations

Add diced apples or raisins for a sweeter flavor profile.
Substitute white vinegar for cider vinegar for a sharper taste.
Use brown sugar or honey instead of fructose for a more traditional sweetener.

Cooking Tips & Tricks

Be sure to shred the cabbage finely to ensure even cooking and a pleasant texture.

- Steaming the cabbage before adding the sauce helps to soften it slightly and allows it to absorb the flavors of the sauce more effectively.

- Adjust the amount of fructose and vinegar to suit your personal taste preferences. You can add more or less of each to create a sweeter or more tangy dish.

Serving Suggestions

Serve sweet and sour red cabbage alongside roasted pork loin, grilled chicken, or sautéed tofu for a complete and satisfying meal. It also pairs well with mashed potatoes or crusty bread to soak up the delicious sauce.

Cooking Techniques

Steaming the cabbage before adding the sauce helps to soften it and infuse it with the flavors of the sauce. Cooking the sauce over medium heat until slightly thickened ensures a smooth and glossy finish.

Ingredient Substitutions

If you don't have red cabbage on hand, you can use green cabbage or a combination of both for a colorful twist. You can also substitute caraway seeds with fennel seeds or mustard seeds for a different flavor profile.

Make Ahead Tips

You can prepare the sweet and sour red cabbage up to a day in advance and store it in the refrigerator. Reheat it gently on the stovetop before serving to ensure the flavors are well blended.

Presentation Ideas

Garnish the sweet and sour red cabbage with fresh parsley or chives for a pop of color and added freshness. Serve it in a decorative serving dish to elevate the presentation.

Pairing Recommendations

This dish pairs well with a variety of proteins, such as pork, chicken, or tofu. It also complements hearty grains like quinoa or brown rice for a balanced and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the sweet and sour red cabbage in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

Calories: 90

Carbohydrates

Carbohydrates: 10g

- Dietary Fiber: 3g

- Sugars: 5g

Fats

Total Fat: 0g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

Protein: 1g

Vitamins and minerals

Vitamin C: 60% of daily value

- Vitamin K: 20% of daily value

- Iron: 4% of daily value

Alergens

This recipe is gluten-free and dairy-free. However, it contains cornstarch, which may be a concern for those with corn allergies.

Summary

This sweet and sour red cabbage dish is low in calories and fat, making it a healthy and flavorful addition to any meal. It is also a good source of vitamin C and dietary fiber.

Summary

Sweet and sour red cabbage is a versatile and flavorful side dish that is easy to prepare and sure to impress. With a balance of tangy vinegar, sweet fructose, and aromatic caraway seeds, this dish is a delicious addition to any meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for sweet and sour red cabbage. It was many years ago, when I was just a young girl, and my family had been invited to a dinner party at our neighbor's house. As we sat down at the table, I noticed a beautiful dish of vibrant red cabbage that caught my eye. I had never seen anything like it before, and I was curious to know how it was made.

I asked our neighbor, Mrs. Jenkins, about the dish, and she smiled warmly before explaining that it was a family recipe that had been passed down through generations. She graciously offered to share the recipe with me, and I eagerly accepted. Mrs. Jenkins took me under her wing and taught me how to make the sweet and sour red cabbage from scratch.

The first step was to select the freshest red cabbage available. Mrs. Jenkins taught me how to choose a cabbage that was firm and heavy for its size, with crisp, bright leaves. She then showed me how to carefully remove the tough outer leaves and slice the cabbage into thin strips. As we worked together in her cozy kitchen, I listened intently as she shared stories of her own grandmother making this dish for special occasions.

Next, Mrs. Jenkins taught me how to sauté the cabbage in a mixture of butter and sugar until it was tender and slightly caramelized. The sweet aroma that filled the kitchen was irresistible, and I couldn't wait to taste the finished dish. Mrs. Jenkins then added a splash of vinegar and a sprinkle of spices, including cloves and cinnamon, to create the perfect balance of sweet and sour flavors.

As the cabbage simmered on the stove, Mrs. Jenkins shared some tips and tricks she had learned over the years. She emphasized the importance of patience and attention to detail, stressing that the key to a successful dish was to cook it slowly and allow the flavors to develop fully. I watched in awe as she stirred the pot with care and precision, adjusting the seasonings until it was just right.

Finally, the sweet and sour red cabbage was ready to serve. Mrs. Jenkins spooned the fragrant dish onto a serving platter, and the vibrant colors and enticing aroma drew everyone to the table. As we sat down to enjoy our meal, I couldn't help but feel a sense of pride and accomplishment at having learned this treasured family recipe.

Over the years, I have made sweet and sour red cabbage countless times, sharing it with friends and family at gatherings and celebrations. Each time I prepare this dish, I am reminded of the special bond I shared with Mrs. Jenkins and the invaluable lessons she taught me in her kitchen.

As I pass this recipe down to future generations, I hope to instill in them the same sense of wonder and appreciation for the art of cooking. For me, this sweet and sour red cabbage will always hold a special place in my heart, a reminder of the joy and connection that comes from sharing food with loved ones.