Red Cabbage Sweet & Sour Side Dish

P1010614Red Cabbage is a cruciferous vegetable, related to other cabbage species, cauliflower, broccoli and other antioxidants known to be powerful anti-cancer protectors, which are also packed with immune-boosting nutrients.

This versatile dish is equally delicious when served hot as a side dish with meat, fowl, fish or vegetarian main courses; or cold as a flavoring addition to green and chopped crudité salads, as well as a condiment accompanying any combination of delicacies found in cold buffets (such as herring, humus, avocado, hardboiled eggs, smoked tofu, tabouli, fish-, pasta-, quinoa- or lentil salads, etc.).

The Sweet & Sour Red Cabbage dish prepared as in the recipe below, not only stays fresh in the refrigerator for 12 or more days, but it actually acquires richer flavors as it marinates in the sauce created by the herbs, spices, apple cider vinegar & other ingredients. The dish can also be kept frozen for 4-6 months without losing any of its flavor or body. We do advise, however, that it be frozen in batches small enough to allow defrosting just the right number of portions that will be entirely consumed at the next meal. (In short, it is best not to refrigerate leftovers that have been defrosted.)


 Ingredients—Best to use all organic ingredients

= 1 medium size red cabbage

= ½ medium size red (or yellow) onion

= 1/3 cup of olive oil

= 4–5 cloves of fresh garlic

= 4–5 fresh basil leaves—or 1 tablespoon of dry basil
= 1 tablespoon dry parsley

= between 1/8–1/4 teaspoon thyme (to taste or preference)

= 1 teaspoon Worcestershire sauce

= 1 pinch of Cayenne pepper (to taste or preference)

= between 1/8–1/4 teaspoon ginger powder

= ¼ teaspoon sweet red paprika

= ¼ teaspoon powdered Turmeric

= ½ cup vegetable broth

= ½ cup apple cider vinegar

= 1 tablespoon honey

= Salt—optional

Easy Step-by-Step Prep & Cooking

  • Peel off outer leaves & discard
  • Cut red cabbage into quarters
  • Cleaning: Fill big bowl with clean, cold water & add 3 good squirts of liquid Castile soap (buy & use the Eucalyptus-infused kind); immerse cabbage, pulling its leaves apart & washing it as thoroughly as possible. Pour cabbage & soapy water into big colander; rinse away soap; wash & rinse bowl well & fill it with clean cold water; pour rinsed cabbage into it to rinse some more; wash & rinse colander & pour the cabbage into it, rinsing the cabbage thoroughly with the spray feature of your kitchen faucet. Let the cabbage drip for now
  • Prepare the ingredients before you start cooking & place them in separate bowls:
    1. Shake excess water off the cabbage & chop it into easily edible strips & bits & return them to colander
    2. Peel and chop the onion & set aside in a bowl
    3. Peel & chop the garlic cloves & set aside in a saucer
    4. Mix herbs & spices in a small soup bowl
    5. In a measuring cup, mix the apple cider vinegar with a little hot or warm water and the honey until the latter dissolves & blends with the liquid. Set aside.
  • Pour olive oil into large (soup) pot & turn the stove burner to LOW.
  • Add the copped onion & sauté while mixing it frequently
  • When the onion becomes glassy, add the chopped garlic & sauté for 5 more seconds. Keep mixing to avoid burning the onion and garlic—if necessary, turn heat down even more or take pot off burner for a few seconds to avoid overheating the olive oil to the point of bubbling or smoking.
  • Add sliced or chopped red cabbage & keep mixing to avoid burning or sticking to the pot
  • Mix the dry herbs & spices in a saucer & spread them as evenly as possible over the cabbage. Add the 1-teaspoon Worcestershire sauce, mix & cover. Let it cook for 2 minutes, then add the vegetable broth—or water, if preferred—mix well, cover & let it simmer for 15 minutes, adding water as needed. Taste cabbage for ‘done’-ness from time to time—don’t overcook; when ready, it should be somewhat crunchy or al dente. Make sure the burner is on LOW & keep an eye on the dish so it doesn’t burn.
  • Add the apple cider vinegar & honey, integrating them into the dish by mixing well for 2-3 minutes. Turn off heat, move pot to a cool burner & let it stand for 5-10 minutes to let the dish deepen its flavors.


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