Sweet & Sour Red Cabbage

If you're looking for a tasty recipe for Red Cabbage, this can be served both hot or cold (my preference is cold; especially in these hot days of summer).

This recipe came from Cooks.com with a few revisions.  I opted to not use "bacon" drippings. 

I also did not use the celery seeds and caraway seeds, and it tasted great.

However, I do plan on trying it with the two seeds next time I make it.  Yes, I think it's that good and more importantly my hubby thought it was delish, so I will be making it again.

2 lbs or 8 cups shredded organic red cabbage
4 cups cubed organic apples, unpeeled *

3 Tbl Olive Oil
1/3 cup brown sugar (firmly packed)
1/3 cup Bragg's organic cider vinegar
1/3 cup water
salt and pepper, to taste

1/4 teaspoon celery seeds (optional)
1 teaspoon caraway seeds (optional)

Add Olive Oil to stock pot and remaining ingredients and cook over low heat, stirring occasionally. Continue to cook for 25-30 minutes for tender cabbage, or for as little as 15 minutes if you prefer a crisp bite.

Serve immediately while still hot, or refrigerate and reheat for serving the following day.

* I used McIntosh; but any firm apple will do.

Note:  You can also serve this cold. 


 ~ MB