Sweet and Sour Red Cabbage

Sweet Sour Cabbage

Photo: Ariana Lindquist

Although this Sweet and Sour Red Cabbage can be eaten hot or cold, the flavor of this sweet and sour accompaniment benefits from a few days in the refrigerator. You can use the Sweet and Sour Red Cabbage to garnish almost anything: sandwiches, smoked fish, salads, brisket, pork, or event liver. It’s especially delicious on a day-after-Thanksgiving sandwich on toasted bread with mayonnaise, turkey, and lettuce.

Serves 10 to 12

1 large red head cabbage
2 large onions, thinly sliced
1/2 cup granulated sugar
1 cup red wine vinegar
1 tablespoon caraway seeds
1 bay leaf
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup rendered duck fat*, preferably, or bacon fat or pork fat

Cut cabbage in quarters, core, and finely julienne. Combine all ingredients, except the fat, in a large bowl. Stir to blend.

Heat fat in a large heavy skillet or Dutch oven over moderate heat. Add cabbage mixture and reduce heat to a simmer. Cover and cook, stirring occasionally, until cabbage is tender, about 1 hour. Serve hot or cold. Sweet and sour cabbage may be stored in the refrigerator up to 5 days and may also be reheated.

* To render fat, boil at a slow simmer until the solids settle to the bottom and water evaporates. The remaining clear liquid can be stored in the refrigerator and used for sauteeing.

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