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Sweet and Sour Red Cabbage

This is such an interesting side dish if you are after something out of ordinary and is apparently part of Ashkenazi kitchen. The recipe comes from Marlena Spieler’s book called Jewish Cooking. I have always had a good feeling about this recipe and it turned out to be quite something. Although this is the first time I’ve had cooked red cabbage, I loved the taste, colour, smell as well as the texture.

We had it last night with Fry’s Crumbed Schnitzels and some Acti-fried potatoes. Since it can be served cold as I believe it would be nice in a bun with vegan burgers too.

Sweet and Sour Red Cabbage
Serves 4 as a side dish.

¼ red cabbage, cored and thinly sliced
1 apple, peeled and diced (I used Pink Lady)
½ red onion, chopped
½ cup apple cider vinegar
Handful raisins
Juice of ½ lemon, freshly squeezed
Pinch sugar
Salt and pepper

• Heat the oil in a large pan, add the onion and cabbage and fry for 7 minutes, stirring, until the vegetables are well coated in the oil and the cabbage has softened slightly.
• Add the raisins, apple, sugar and apple cider vinegar to the pan and cook until very tender. Check occasionally and add more water or red wine if you like. If you reduce the heat, that won’t be necessary.
• Towards the end of cooking time, add the lemon juice and season with salt and pepper.
• Serve hot or cold.

Note: Sweet and Sour Red Cabbage can be prepared ahead of time and reheated at the last minute.

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