Sweet and Sour Braised Cabbage
A excellent, easy side dish for pork or chicken. Red cabbage gets slowly braised with onions, cumin seeds, brown sugar, and a touch of vinegar.
Print
Pin
Servings: 6 servings
Calories: 213kcal
Ingredients
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 1 1/2 teaspoons kosher salt, divided (plus more for seasoning)
- 1/2 teaspoon freshly ground black pepper, divided (plus more for seasoning)
- 2 cloves garlic, chopped
- 1 large head red cabbage cored and diced
- 1/2 cup apple cider vinegar or red wine vinegar
- 1/3 cup light brown sugar
- 1 teaspoon cumin seeds
Instructions
- Heat the oil in a large frying pan over medium-high heat. Once shimmering add the sliced red onion and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until tender, about 3 minutes. Add the 2 cloves chopped garlic and cook a couple minutes more.
- Add the head of chopped cabbage and season again with 1 teaspoon salt and 1/4 teaspoon pepper. Lower heat to medium, and cook, stirring occasionally, until tender, about 20 minutes.
- Add the 1/2 cup vinegar, 1/3 cup brown sugar and 1 teaspoon cumin seeds and lower heat to medium-low. Cook, covered, until the juices are syrupy and cabbage is soft, about 10 minutes more. Season with additional salt and pepper, if necessary and serve.
Notes
- Vegetarian vs Richness: For the classic German feel, stir in a tablespoon of butter or rendered bacon fat at the end for extra richness.
- Leftovers: Sweet and sour cabbage makes a fantastic topping for sandwiches. Store any leftovers in an airtight container in the fridge for up to 5 days.
- Vinegar: Experiment with different vinegar types. I like apple cider vinegar but red wine vinegar or balsamic vinegar offer unique flavor profiles.
- Serving suggestions: This pairs beautifully with braised chicken, steak, or pork roast.