Sweet and Sour Purple Cabbage
This classic recipe features tender cabbage and apples in a sweet and tangy sauce.
Ingredients
- 2 tablespoons butter (or bacon grease)
- 4 heaping cups shredded purple/red cabbage
- 1 red apple diced
- ¼ cup apple cider vinegar
- ¼ cup water
- ¼ cup brown sugar
- 1 teaspoon salt
- ½ teaspoon caraway seed (optional)
- ½ teaspoon celery seed (optional)
Instructions
- Melt 2 tablespoons butter in a large sauté pan over medium heat.
- Add the remaining ingredients: 4 heaping cups shredded purple/red cabbage, 1 red apple¼ cup apple cider vinegar, ¼ cup water, ¼ cup brown sugar, 1 teaspoon salt, ½ teaspoon caraway seed, and ½ teaspoon celery seed. Stir to combine.
- Cover and cook for 30 minutes, reducing the heat down to low once the liquid starts to boil.
- The cabbage should be soft but still have a little bit of a “bite” to it.
- Serve warm.
Notes
I love the pop of flavor from the caraway seeds and celery seeds, but if you don't have them, you can just omit them.
Leftovers keep very nicely in the fridge for 4–5 days.
Nutrition
Calories: 106kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 437mgPotassium: 195mgFiber: 2gSugar: 14gVitamin A: 796IUVitamin C: 35mgCalcium: 43mgIron: 1mg
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