Sweet and Sour Cabbage and Onions
Until I discovered some good cabbage recipes, I had the idea that cooked cabbage is mushy and tasteless.
Now that I know how to cook cabbage with this tasty recipe, I realize that I was completely wrong! Try this delicious side dish and discover how tasty cabbage can be!
When you begin preparing this dish, you'll think that you have too much cabbage. As it cooks, though, it will shrink down to a much smaller amount.
This serves about 4 average appetites as a side dish.
Check that you have these staples at home
- in the cupboard
- olive oil
- balsamic vinegar
- in the fridge or freezer
Buy these fresh ingredients
Get out your equipment
- a large, deep skillet
- a wooden spoon or other spoon
- a cutting board and sharp knife
- Nice to have but not necessary
- a garlic press (if not, mince the garlic)
- measuring cups and spoons (if not, just estimate)
2 Tbsp/30 mL olive oil
2 cups/500 mL thinly sliced red onions
2 cloves garlic, pressed
4 cups/1 L thinly sliced green cabbage
2 tsp/10 mL sugar
1 Tbsp/15 mL balsamic vinegar
In a large deep skillet, heat the oil over medium heat.
Add the onions and cook, stirring frequently, until they are limp (about 10 minutes).
Add the garlic.
Sauté for another minute.
Add the cabbage and sugar.
Stir to mix.
Cook for about 25 minutes, stirring occasionally, until the cabbage has reduced in volume and become soft.
Add the vinegar.
Season with salt and pepper to taste.
- Use any sweet onion in place of the red onion.
Ideas for making this recipe your own
- What other vegetables could you add to this dish? How about some shredded carrots, or beets?
- Try using another sweetener instead of sugar. Try honey, or maple syrup.
- Try using red cabbage instead of green.
- I use a knife to slice the cabbage, rather than shredding it with a grater or food processor. I think that shredded cabbage would get too limp and mushy.
Serve this dish with
If you enjoy this recipe, you may also like these other cabbage recipes: