This is an old family recipe that I remember my grandmother making in the fall using cabbage from the garden. We called it sweet-sour cabbage. My grandmother always used red cabbage but green cabbage would work fine too. This dish can be eaten warm but it is best when refrigerated overnight and eaten cold.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
|
Ingredients
- 1 cup onion cut onion in half and slice thin
- 2 tablespoons olive oil
- 6 cups cabbage cut cabbage in half and slice thin
- 1 cup water
- 4 tablespoons wine vinegar or vinegar of your choosing
- 4 tablespoons brown sugar
- 1/2 teaspoon fresh ground peppercorn
- 1 teaspoon salt
Ingredients
|
|
Instructions
- In a large frying pan heat the olive oil and add the sliced onions. Cook a few minutes until onions are soft. Add sliced cabbage and mix well.
- In a small bowl combine the remaining ingredients. Add mixture to cabbage and sauté until cabbage is soft and tender. Serve hot or refrigerate overnight and serve cold.
Share this Recipe