Recipe for Hungarian, Sweet & Sour Red Cabbage

Red Cabbage—Hungarian Style, Sweet & Sour

One of the best sweet sour red cabbage recipes that you’ll come across which is healthy and appetizing at the same time! It is very easy to prepare and tastes great when served alongside ham, pork, and sausage. Here’s the recipe of Hungarian sweet-sour red cabbage to relish this holiday season with family and friends.


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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