If you have a barbecue planned or just want to add a touch of color or extra flavor to boiled or roasted meat and fish, I recommend the sweet and sour red cabbage, a side dish very simple to prepare but so delicious in taste. The sweet and sour red cabbage is a recipe that contains no gluten or lactose; moreover, it pairs perfectly with cheeses, both fresh and aged, with which you can create delightful and scenic appetizers.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz red cabbage
- 1 1/4 cups water
- 1/2 tsp fine salt
- 1 tbsp granulated sugar
- 2 tbsp apple cider or white wine vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp dry white wine or vinegar
Steps
Some clarifications before moving on to the actual preparation of the sweet and sour red cabbage:
– In this sweet and sour dish, the sugar quantity is lower than the vinegar because red cabbage is already somewhat sweet.
– Among the ingredients, I indicated the use of wine or vinegar to be used during the sautéing of the red cabbage (first cooking phase); this is because the wine or vinegar helps maintain the cabbage’s color, which otherwise, in contact with the water (of the second cooking phase), would take on a hue between green and oil blue that might not be aesthetically pleasing. In any case, the wine or vinegar will not affect the final result.
1st Phase: thinly slice the red cabbage (photo 1) and rinse it under running water; then let it drain well in a colander.
Meanwhile, in a glass, combine both the sugar and vinegar and stir occasionally until the sugar has completely dissolved.
Heat a pan over low flame with the oil.
When the oil is hot, add the cabbage and let it sauté over high heat on the medium burner, stirring continuously.
After a couple of minutes, add the salt and the white wine (or vinegar) and let it evaporate for a couple of minutes.
2nd Phase: when the wine (or vinegar) has evaporated, add the water (photo 2) and continue cooking over high heat, stirring very often, until all the liquid has completely evaporated (photo 3); it will take about 15/18 minutes at most, for the cabbage to have a soft, firm texture and not be mushy.
At this point, add the vinegar and sugar mixture and continue stirring over high heat for another 4-5 minutes at most.
Turn off the heat and let it cool completely without a lid. The sweet and sour red cabbage will be even better the next day. You can spice it by adding some parsley or freshly chopped celery.
Extra idea. While the red cabbage is cooking, you can sterilize one or more jars with airtight lids in which to transfer it once cooked. Seal immediately and invert to allow the formation of a vacuum.
Bon appetit
