This Polish sweet-and-sour braised red cabbage side dish, known as czerwona kapusta zasmażana (cherr-VOH-nah kah-POOSS-tah zahs-mah-ZAH-nah), comes together in a snap, especially if you use a food processor to shred the cabbage and onion.
Red cabbage is sweeter than green or white cabbage and retains its brilliant color even after it's cooked. It's available year-round and usually is an inexpensive buy. It goes great with just about any dish but is a favorite with ham, pork, and sausage.
- 1 (3-pound) head red cabbage, washed, dried, cored, and shredded
- 1 medium onion, shredded
- 2 tablespoons butter or canola oil
- 1 cup water
- 4 tablespoons red-wine vinegar
- 4 tablespoons brown sugar
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- In a large pot or Dutch oven, cook cabbage and onion in butter or oil on medium heat until it collapses, about 5 minutes.
- Meanwhile, in a small bowl, mix together water, vinegar, brown sugar, pepper, and salt until sugar is dissolved. Add to cabbage mixture. Bring to a boil. Reduce heat to medium-low.
- Continue to cook, stirring occasionally, until cabbage is tender, about 15 minutes. Refrigerate overnight to improve flavor. Freezes well.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||0 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||6 g|