Red cabbage is always a good idea, but have you ever tried sweet and sour red cabbage? The vinegar gives it a beautiful colour and gives many dishes extra depth.
The main thing:
Made by Véronique
Published at 2021-01-19, this recipe is for 10 people and takes 45 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 21-07-2023
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Remove the core and the outer leaves from the half-red cabbage. Then finely chop the cabbage. You can do this with a mandolin or food slicer, but you can also use a chef's knife.
Heat vinegar, water, sugar, bay leaves and a cinnamon stick in a large pan. Once the sugar has dissolved, add the chopped cabbage.
Place the lid on, reduce the heat and let the red cabbage cook until al dente. You can cook it until it's as soft as you like, but this sweet and sour red cabbage is best when it's still crispy.
You can serve it immediately or let it cool off first. To store it for a long time, you can also preserve the sweet and sour red cabbage in sterile preserving jars.