This colorful and yummy side dish goes well with any pork dish. It is perfect for a get-together because it make so much!—Elna Groot-Nibblelink, Bloomfield, Ontario
- 12 cups shredded red cabbage
- 2 apples, peeled and sliced
- 1/4 cup sugar
- 1/4 to 1/2 teaspoon ground cloves
- 1 bay leaf
- 3 tablespoons vinegar
- 1/4 cup water
- 1 tablespoon butter
- Pinch salt, optional
- Place cabbage in a large saucepan; layer the apples over cabbage. Combine sugar and cloves; sprinkle over apples. Add bay leaf. Combine vinegar and water; pour over all. Place the butter on top; add salt if desired. Cover and bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes or until liquid is absorbed, stirring occasionally. Remove bay leaf before serving. Serve warm. Yield: 12 servings.
Originally published as Sweet-and-Sour Red Cabbage in Country Woman September/October 1994, p36
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