Sauteed Red Cabbage

Picture a beautiful piece of pork belly complete with gravy, mashed potatoes and a side of this sweet yet sour Sauteed Red Cabbage. I know it doesn’t look like much, but this is one of my ultimate comfort sides. When I was growing up, my mum would make this for me 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 rashers (slices) of bacon to the pan first to pump up the flavour, or eat it just as it is.

Can you make Sauteed Red Cabbage ahead of time?

Yes, cook the Sauteed Red Cabbage as per the recipe. Refrigerate for up to 2 days. Freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat on the stovetop or in the microwave.

Is Sauteed Red Cabbage suitable for leftovers?

Yes, you can refrigerate leftover Sauteed Red Cabbage for up to 2 days. Reheat on the stovetop or in the microwave.

Sauteed Red Cabbage

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Sauteed Red Cabbage is an easy and delicious side that works beautifully with just about any roast, schnitzel or goulash. Try it as a side to sausages!

• Total Time: 1 hour
• Yield: 4 1x

Ingredients

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• 1 tbsp olive oil
• 1 large red or brown onion, finely diced
• 1 green apple, peeled and grated
• ½ large red cabbage, finely shredded (using a knife, peeler, mandoline or food processor)
• ⅓ cup (80 ml) apple cider vinegar
• 1 tsp sea salt flakes
• 1 tbsp brown sugar
• ½ tsp cracked black pepper
• ⅔ cup (85 g) sultanas (golden raisins)

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Instructions

1. Heat the olive oil in a large frying pan over medium–high heat.
2. Add the onion and apple. Cook, stirring, for 2 minutes, until they begin to soften.
3. Add the red cabbage and cook for 2 minutes until it softens.
4. Add the apple cider vinegar, salt, brown sugar, pepper and ⅓ cup (80 ml) of water. Cook, stirring, for 1 minute until the sugar dissolves.
5. Reduce the heat to the lowest setting, place the lid on, and cook for 30 minutes, stirring halfway through. If you find the cabbage is sticking at the halfway point, add 1–2 tablespoons of water.
6. Add the sultanas and cook for another 15 minutes or until the cabbage is tender.
7. Serve with pork schnitzel or goulash.

Notes

MAKE AHEAD

Cook the Sauteed Red Cabbage as per the recipe. Refrigerate for up to 2 days or freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat on the stovetop or in the microwave. 

LEFTOVERS

Refrigerate leftovers for up to 2 days. Reheat on the stovetop or in the microwave. 

 

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 50 mins
• Category: side dish, red cabbage,
• Method: sautee
• Cuisine: European