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.
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.
Yes, you can refrigerate leftover Sauteed Red Cabbage for up to 2 days. Reheat on the stovetop or in the microwave.
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Maggie says:
This was fantastic! I doubled the brown sugar for our family’s taste, and used honey crisp apple since that’s what I had. It’s a winner, thank you!