Sweet & Sour Red Cabbage

Adapted from “Sweet and Sour Red Cabbage” by Susan Feniger and Mary Sue Milliken in Great Food Without Fuss, edited by Frances McCullough and Barbara Witt (Henry Holt and Company, 1992).

Serves 6

This cabbage is brilliant, in taste and in hue. It is a good accompaniment for chicken and all pork dishes—chops, roasts, sausages, and ham. I especially like it served with Butternut Squash Purée on my holiday table. Its jewel tone adds color, and its piquant taste adds tang. Since it is good served hot, at room temperature, or cold, it is nice to have leftovers.

1 large head red cabbage
2 large onions, chopped coarsely
½ cup granulated sugar
1 cup red wine or cider vinegar (I usually use cider)
1 bay leaf, optional (Morton & Bassett brand preferred)
1½ teaspoons salt
¼ teaspoon pepper
¼ to ½ cup olive oil

Cut the cabbage into quarters, core, and shred with a knife. I shred it somewhere between fine and coarse.

In a pot large enough to hold the cabbage, heat the oil, and cook the onions until they turn gold. Move the pot off the heat, and add the rest of the ingredients, moving quickly. Without the acid of the vinegar, if the cabbage heats, it will turn blue rather than staying a beautiful jewel-like red. Mix thoroughly. If you are using the bay leaf, tuck it into the cabbage, and stir.

Heat the mixture, then reduce the heat so the ingredients simmer.

Cover the pot, and cook, stirring occasionally, until the cabbage is tender. This will take about an hour. If all of the liquid in the pot has not evaporated, raise the heat, and cook uncovered until it has evaporated.

Serve hot, at room temperature, or cold.