The other night I made the ultimate classic St. Patrick’s day meal, corned beef with cabbage and potatoes. Now, I really wanted to mix it up a bit and try something new (I love a reason to experiment!) so instead of just boiled green cabbage I made sweet and sour red cabbage and I’m so glad I did. This will be my go-to cabbage recipe from now on! Now if you just love a bowl full of the traditional stuff you can find my recipe for that here: Boiled Cabbage with Crispy Bacon, it’s a winner as well!
5 Slices Bacon, cut into 1/2 inch pieces
1 each Red Cabbage, small
3 each Garlic Cloves
1/3 Cup White Vinegar
3 Tbls Granulated Sugar
2/3 Cup Water
2 Tbls Butter
Cook bacon pieces until crispy in a large stock pot. Discard bacon, use this on your baked potato like we did! While bacon is cooking, slice cabbage. Discard any outer leaves and cut into four even pieces, cutting through the core. Cut out the core of each section and slice in 1/2 inch strips. Throw away core pieces, I don’t even use these for stock because the purple color of the cabbage will dye your liquid! While bacon is cooking also finely mince the garlic.
On medium low heat, saute the garlic in the hot bacon fat. Place cabbage into pot and toss until fully coated in fat. Add the vinegar, sugar and water. Stir until evenly combined. Cook, covered stirring occasionally for 30-45 minutes or until you reach your desired tenderness. If the bottom of the pot goes dry you can add a little more water but lower the heat as well. Just before serving add the butter and let melt stirring to let it coat the cabbage.
Annnnnd, that’s it!! It is not overly tart or sweet it has a great balance and really adds something to your meal! I hope you enjoy and thanks for reading!