After we make fish tacos, we always have a lot of red cabbage left over. We usually switch gears form Latin cuisine to Austrian, and the wife makes some sweet and sour cabbage while I prepare the wiener schnitzel.
Here’s everything you need:
- 1/4 Cup (1/2 Stick) Butter
- 1 Large Head Red Cabbage, Thinly Sliced
- 6 Tablespoons Sugar
- 2/3 Cup Balsamic Vinegar
Cut the cabbage in half, cut out the core, and then slice it as thinly as you can. It doesn’t have to be perfect. Pieces with different thicknesses cook unevenly, and it makes for a diverse texture.
Melt the butter in a pot over medium heat. Add the sliced cabbage and simmer until it’s a little wet and wilted, about 5 minutes. Next, add the sugar and toss so there’s some sweetness on every piece. Finally, pour in the vinegar and mix well.
Reduce the heat to medium-low, cover, and simmer until the cabbage is tender. It’ll take about 30 minutes. Make sure you stir it occasionally and season to taste with salt and pepper.
This isn’t my recipe. I got it from Simply Recipes. To paraphrase T.S. Eliot, good cooks borrow, great cooks steal.