Menu
Sauteed Red Cabbage
- Prep: 10 mins
- 50 mins
- Serves: 4
Picture a beautiful piece of pork belly complete with gravy, mashed potatoes and a side of this sweet yet sour red cabbage. I know it doesn't look like much, but this is one of my ultimate comfort sides. My Mum would make this for me growing up at least once a week. It works beautifully with just about any roast, schnitzel, goulash (pictured) or as a side to sausages. Add a few chopped up rashes of bacon to the pan first to really pump up the flavour, or eat it just as it is. This will keep for 2 days in the fridge or can be frozen up to 2 months.
Ingredients
- 1/2 large red cabbage shredded – Try and get it as thin as possible, I use a mandolin on the finest setting
- 1 large red or brown onion finely diced
- 1 green apple peeled and grated (I use a box grater)
- 1/3 cup apple cider vinegar
- 1 tsp salt
- 1 heaped tbsp brown sugar
- 1/2 tsp cracked pepper
- 2/3 cup sultanas
- 1 tbsp olive oil
Method
- Heat oil in a large skillet on high heat.
- Add onion and apple, cook stirring for 2 minutes until they begin to soften.
- Add red cabbage, cook 2 minutes until it begins to soften.
- Add apple cider vinegar, salt, brown sugar, pepper and 1/3 cup water. Cook stirring for 1 minute until sugar dissolves.
- Reduce to lowest heat setting, place lid on, cook for 30 minutes stirring half way. If you find the cabbage is sticking at the half way point, add 1-2 tbsp of water.
- Add sultanas, cook for another 15 minutes or until the cabbage is tender and cooked through to your liking.
- Pictured is my traditional homemade goulash with potato gnocchi.
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About me
I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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