Red Cabbage—Hungarian Style, Sweet & Sour

Red Cabbage—Hungarian Style, Sweet & Sour


Medium head of red cabbage

1/3 cup extra virgin olive oil

½ onion

3 cloves fresh garlic

1 cup apple cider vinegar

1 tablespoon brown sugar

2 tablespoon honey

¼ teaspoon salt (red Himalayan or sea-salt)

½ cup fresh chopped parsley (or 2 tablespoons dry parsley)

1/3 cup fresh chopped basil (or 2 teaspoons dry basil)

¼ teaspoon Turmeric

1 tablespoon Balsamic Vinegar

1 cup vegetable broth


Cooking Instructions:

Take apart cabbage & wash well in big bowl of sink full of cold water with a squirt of liquid Castile Soap; transfer to & rinse in clean water until all soap is removed; cut cabbage into short strips &/or pieces & drain in colander

Chop & sauté onion in olive oil over low heat for 1-2 minutes until glassy

Chop & sauté garlic & add to onion; sauté for 30 seconds

Add cabbage to pot, stir well until it’s mixed with onion & garlic

Add vegetable broth & 2 cups of spring water; cover & simmer

Mix herbs & spices &I add to cabbage, mixing it well

Add Balsamic Vinegar, apple cider vinegar, sugar & honey; add more water if needed, cover pot & simmer for 45 minutes or more until cabbage is cooked al dente

Adjust balance of sweet & sour if needed

Serve as a side dish with chicken, fish, rice or other preferences

Dish remains fresh for up to 10 days in the refrigerator as it marinates & its flavor deepens & improves




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