The sweet and sour red cabbage is a simple and tasty side dish, perfect for accompanying main dishes, especially those based on meat and it is excellent both cooked and raw when sliced very thinly. For the recipe, I prepared a base of red onion, softened over medium heat, to which the red cabbage is added and deglazed with apple cider vinegar (it also helps maintain the bright purple color) and flavored with red chili and sugar to give it a spicy and sweet taste at the same time. The red cabbage, also known as purple cabbage, is rich in antioxidant vitamins and fiber, truly a beneficial vegetable for our body.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 5 oz red cabbage
- 1.75 oz red onion
- 1 apple cider vinegar (or wine vinegar)
- 1 tbsp extra virgin olive oil
- 1 tbsp granulated sugar
- to taste dried red chili
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Pan
- Lid
Steps
To prepare the sweet and sour red cabbage…
Take the red onion, peel it, cut it into not too thin slices, and place it in the pan with the extra virgin olive oil, letting it soften over medium heat for a few minutes, stirring it with a wooden spoon.
While the onion is cooking, take the red cabbage, remove the first damaged leaves, and cut it into strips, removing the hard white central part. If they are too large, cut them again into smaller pieces and add it to the onion.
Cook it for about 10 minutes, adding a little water to soften it and covering it with a lid. Stir occasionally with a wooden spoon and when it is soft, uncover the pan.
Now deglaze the red cabbage with apple cider vinegar, add the sugar, dried red chili, salt, and pepper.
Continue cooking for another 5 minutes until it is dry. Serve it hot.
