Sweet and Sour Red Cabbage I

Sweet and Sour Red Cabbage I Recipe - A Delicious German Dish

Region / culture: Germany | Servings: 4

Introduction

Sweet and Sour Red Cabbage is a delicious and colorful side dish that pairs perfectly with a variety of main courses. The combination of sweet and tangy flavors makes this dish a favorite among many.

History

This recipe has roots in traditional German cuisine, where red cabbage is a popular ingredient in many dishes. The addition of sweet and sour flavors adds a unique twist to this classic recipe.

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 the cabbage 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 thickens slightly.
Put the cooked cabbage in a large mixing bowl, then add the sauce and mix 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.

Variations

Add diced apples or raisins for a sweeter flavor profile.
Substitute white vinegar for cider vinegar for a tangier taste.
Experiment with different spices such as cinnamon or cloves for a unique twist.

Cooking Tips & Tricks

Be sure to shred the cabbage thinly for the best texture and flavor.

- Steaming the cabbage helps to retain its vibrant color and crisp-tender texture.

- Adjust the sweetness and tanginess of the sauce to suit your personal taste preferences.

Serving Suggestions

Serve this Sweet and Sour Red Cabbage alongside roasted pork, grilled chicken, or sautéed tofu for a complete and satisfying meal.

Cooking Techniques

Steaming the cabbage helps to retain its nutrients and vibrant color, while also ensuring a crisp-tender texture.

Ingredient Substitutions

Use white sugar or honey instead of fructose.

- Substitute caraway seeds with fennel seeds or mustard seeds for a different flavor profile.

Make Ahead Tips

This dish can be prepared in advance and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Garnish the Sweet and Sour Red Cabbage with fresh parsley or chives for a pop of color and added freshness.

Pairing Recommendations

This dish pairs well with a variety of proteins such as pork, chicken, or tofu. Serve with a side of mashed potatoes or crusty bread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 90

Carbohydrates

Total Carbohydrates: 18g

Dietary Fiber: 4g

Sugar: 10g

Fats

Total Fat: 0g

Saturated Fat: 0g

Trans Fat: 0g

Proteins

Protein: 2g

Vitamins and minerals

Vitamin C: 60% DV

Vitamin K: 40% DV

Iron: 6% DV

Alergens

This recipe is gluten-free and dairy-free. However, it may contain traces of nuts.

Summary

This Sweet and Sour Red Cabbage dish is low in calories and fat, making it a healthy and nutritious side dish option.

Summary

Sweet and Sour Red Cabbage is a flavorful and nutritious side dish that is easy to prepare and pairs well with a variety of main courses. Experiment with different spices and ingredients to create your own unique twist on this classic recipe. Enjoy!

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Sweet and Sour Red Cabbage. It was a cold and blustery day in the heart of winter, and I found myself wandering through the bustling streets of a quaint little village in Germany. As I passed by a local market, the enticing aroma of spices and herbs wafted through the crisp air, drawing me in like a moth to a flame.

I followed my nose to a small stall nestled in the corner of the market, where a kind old woman was busy chopping and stirring a pot of bubbling red cabbage. The vibrant colors and fragrant scent of the dish immediately caught my attention, and I knew I had to learn the secret behind this tantalizing recipe.

Approaching the woman, I introduced myself and asked if she would be willing to share her recipe with me. With a warm smile, she welcomed me into her stall and began to divulge the ingredients and techniques she used to create the perfect balance of sweet and sour flavors in her red cabbage dish.

The key, she explained, was in the combination of vinegar, sugar, and spices that she added to the cabbage as it simmered on the stove. She showed me how to finely shred the cabbage and sauté it in butter until it was tender, before adding a splash of vinegar and a sprinkle of sugar to create the signature sweet and sour taste.

As the cabbage cooked and the flavors melded together, the woman regaled me with tales of how she had learned the recipe from her own grandmother, who had passed it down through the generations. She spoke of how the dish had been a staple at her family gatherings and holiday feasts, and how it had always brought a sense of comfort and nostalgia to those who tasted it.

I listened intently, soaking up every word and technique that the woman shared with me. I felt a connection to her and to the recipe, as if I had stumbled upon a hidden treasure that had been waiting for me all along.

After a few hours of cooking and chatting, the red cabbage dish was finally ready. The woman scooped a generous portion onto a plate and handed it to me with a smile. As I took my first bite, I was transported to a world of flavors and memories that I had never experienced before. The sweet and sour notes danced on my taste buds, and I knew that this recipe would become a cherished part of my own culinary repertoire.

Since that fateful day in the German village, I have made the Sweet and Sour Red Cabbage countless times, each batch bringing back memories of the kind woman who had shared her recipe with me. I have tweaked and adjusted the ingredients over the years, adding my own personal touch to the dish while still staying true to the traditional flavors that I had fallen in love with.

Now, as I stand in my own kitchen, surrounded by the comforting scents of cabbage and spices, I can't help but feel grateful for that chance encounter in the market all those years ago. The recipe for Sweet and Sour Red Cabbage has become more than just a dish to me – it is a link to the past, a tribute to the traditions and histories that have shaped me into the cook that I am today.

And as I sit down to enjoy a steaming bowl of the red cabbage, I can't help but smile and think of the kind old woman in the market, who had unknowingly sparked a passion for cooking and sharing recipes that would stay with me for a lifetime.