Sweet and Sour Red Cabbage

OMG yummy! I have no idea why I was craving this tonight but I had to have it.

1 head red cabbage thinly sliced
1 red onion, halved, peeled and thinly sliced
1 apple, peeled, cored and diced
1/2 stick of butter (1/4 cup)
1/4 c maple syrup
3/4 cup apple cider vinegar (I used some that had jalapenos in it and dude, it made the dish!)
1/4 c red wine
spices, whatever tickles you but mine were: allspice; cinnamon; nutmeg; ginger. A few dashed of each.
salt to taste

Melt the butter in a large wok or frying pan and saute the onion and apple til soft, add the cabbage and saute til that’s getting soft. Add the syrup, vinegar and wine and mix well. Add spices and stir in. Cover and simmer over low heat for as long as you have. I simmered ours about an hour on very low heat. Turn off heat and let the cabbage marinate for a while if you can. If not, serve it up. Savory, sweet, sour, spicy.
I really recommend the pepper infused ACV. If you don’t have any try some cayenne. Serve it with buttered egg noodles or boiled potatoes, though traditionally you’d include sauerbraten.


About Bettina Colonna Essert

Illuminated Magdalene High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
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