Sweet and Sour Red Cabbage

By Gail Gordon Oliver

Sweet and sour red cabbage is one of my favourite side dishes, but it's also great used as a condiment for sandwiches.

1/4 cup extra virgin olive oil

1 small onion, finely diced

1 small red cabbage (2 to 3 pounds), cored and shredded

1 apple, peeled, cored, and finely diced or shredded

1/2 cup white vinegar

1/3 cup coconut sugar or granulated sugar, plus more if needed

1 tsp sea salt, plus more if needed

1/4 tsp freshly ground black pepper

2 tsp caraway seeds (optional)

3 tbsp red currant jelly or jellied cranberry sauce

In a large saucepan or small stockpot, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 5 minutes. Stir in the cabbage, apple, vinegar, sugar, salt, pepper and caraway seeds (if using). Bring the liquid to a boil, cover the pot and simmer, stirring occasionally until the cabbage is soft, 70 to 80 minutes. Stir in the red currant jelly. Taste and adjust seasonings as needed. Serve warm, chilled or at room temperature.

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