The sweet and sour cabbage is a traditional side dish from Northern Italy, particularly common in Lombardy, Veneto, Friuli, and Trentino-Alto Adige. In this latter region, the recipe often includes apples, which enhance the sweet note of the dish, while vinegar provides a pleasant contrast. I was inspired by this South Tyrolean version to create my interpretation of sweet and sour cabbage with apple. Being a dish of peasant and ancient origin, there are countless versions and slight variations on the theme, and I myself have personalized the recipe according to my taste, without altering it too much. For example, similar dishes – such as eggplants, fennel, or sweet and sour pumpkin – commonly use sugar and vinegar to balance the flavors. In this version, I chose to eliminate sugar, replacing it with the natural sweetness of apple and raisins. Additionally, I added some sweet bacon, whose bold flavor creates a pleasant contrast with the overall taste of the dish. Sweet and sour cabbage with apples is an ideal accompaniment for meat main courses and is best served at room temperature.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Regional Italian
- Region: Trentino-Alto Adige
- Seasonality: Fall, Winter, and Spring
- Energy 238.20 (Kcal)
- Carbohydrates 22.61 (g) of which sugars 13.41 (g)
- Proteins 8.06 (g)
- Fat 14.65 (g) of which saturated 1.20 (g)of which unsaturated 0.12 (g)
- Fibers 7.47 (g)
- Sodium 154.10 (mg)
Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sweet and Sour Cabbage with Apples and Bacon
If you are celiac, make sure the bacon is labeled “gluten-free”.
- 1.76 lbs savoy cabbage
- 1 Renetta apple
- 1/2 onion
- 2.8 oz sweet bacon (optional)
- 0.7 oz raisins (or: 1 tbsp of sugar)
- 2 tbsps apple cider vinegar
- 3 tbsps extra virgin olive oil
- 1 pinch salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Colander
- 1 Small Bowl
- 1 Pan non-stick wide, with lid
How to Prepare Sweet and Sour Cabbage with Apples in a Pan
To prepare sweet and sour cabbage with apples, start by cleaning the cabbage: remove the two outer leaves, then cut it in half. With a knife, score the stem and remove it (1). Place the cabbage cut side down on the cutting board and slice it into strips (2). Transfer it to a colander and rinse it thoroughly (3).
Soak the raisins in warm water (4). Peel the apple, remove the core, and cut it into not too small pieces (5). Finely chop the onion and place it in a large non-stick pan with the oil (6).
Turn on the heat to a low flame, and as soon as the onion starts to brown, add the bacon (7). Let everything brown gently, being careful not to burn the onion, until the bacon is colored (8). At this point, add the cabbage (9) and a pinch of salt.
Mix and let it season for a minute or two, then add half a glass of hot water (10). Cover with a lid and stew the cabbage for 5-6 minutes. When it wilts, add the apple pieces and the raisins, after squeezing them (11). If needed, add a bit more water. Continue to cook cabbage and apples with the pan covered for about ten minutes, stirring occasionally, until they are soft (12).
Then remove the lid and increase the heat to evaporate the excess water. In this phase, stir constantly to avoid burning the cabbage. Then, still over high heat, add one or two tablespoons of vinegar (13). The quantity depends on your preference; if you did NOT use raisins, add 1 tablespoon of sugar at the same time. Let it evaporate well, always stirring, until you no longer smell a strong vinegar scent (14).
Turn off the heat. You can serve the sweet and sour cabbage with apples immediately, but in my opinion, like all sweet and sour preparations, it is best appreciated at room temperature rather than hot.
Storage
You can store the sweet and sour cabbage in the refrigerator, sealed in a glass jar, for 4-5 days.
You can store the sweet and sour cabbage in the refrigerator, sealed in a glass jar, for 4-5 days.
Tips and Variations
Instead of bacon, you can use the same amount of speck or guanciale. The most suitable apple variety for this preparation is Renetta, but Golden can also work.
