Sweet & Sour Cabbage is a version of a Northern Italian, Austrian influenced, dish. When I was young, I would often observe any of my older relatives in the kitchen using grape jelly in the most unconventional ways. I believe the traditional version of this recipe uses raisin or currant jelly, but I always keep some trusty grape jelly on hand. This cabbage recipe is super easy to prepare; the stove does all of the work.
1 Red Cabbage
2 tablespoons Butter
Salt & Pepper to taste
½ cup GF Red Wine Vinegar
1/3 cup GF Grape Jelly or Jam
Remove the hard outer leaves of the cabbage, cut in half and remove the core. Then Slice ¼ inch thick and loosely chop again.
Use a large pot, heat the butter to melting, add the cabbage and toss with salt and pepper to evenly coat with spice and butter. Add the vinegar, toss to coat, place the lid on the cabbage and cook for 45 minutes, tossing with tongs every so often.
Add the grape jelly to the center of the cooking cabbage and toss to evenly distribute the jelly.
Cover again and cook for an additional 25-30 minutes, tossing the cabbage every so often. Place in serving dish and eat immediately or at room temperature.
“Sweet & Sour Cabbage” by Liz Conforti, Forget What You Know About Wheat(c)2015
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