Sweet and Sour Red Cabbage

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An attractive and inexpensive side dish. You really don’t need much sweetener, because well-cooked cabbage has a wonderful sweetness all its own.

Sweet and Sour Red Cabbage
Serves: 4 to 6
  • 2 tablespoons butter or vegetable oil
  • 1 teaspoon whole fennel seeds
  • 6 cups thinly sliced red cabbage
  • ¾ cup chopped onions
  • ¾ cup apple juice or cider
  • ½ teaspoon salt
  • black pepper to taste
  • 1 tablespoon fresh dill (1 teaspoon dried)
  • 1 teaspoon whole fennel seeds
  • ¼ cup raisins (optional)
  • 3 tablespoons cider vinegar (more to taste)
  • 1 tablespoon honey (optional)
  1. Sauté the onions in the oil or butter until lightly browned.
  2. Add the cabbage and continue to sauté for 5 to 10 minutes.
  3. Then add the rest of the ingredients except the honey.
  4. Cook on low heat, covered, for about 30 minutes, stirring occasionally.
  5. The cabbage will be greatly reduced in volume.
  6. Cabbage and onions are sweeter the longer they simmer, so taste first and then add more vinegar and the honey if needed
We often serve this at the restaurant with its ethnic relatives Piroshki or Russian Vegetable Strudel. If you serve it with a strudel already filled with flavorful herbs, you might choose to omit the dill and fennel and enjoy a simpler tasting sweet and sour cabbage.
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