If you're looking to add a pop of color to a meal, you can't do much better than purple cabbage. This recipe manages to bring the sweet and sour flavor along with the color.
1 teaspoon butter
1/2 cup chopped onion
3 cups chopped purple cabbage
2 cups apples, sliced and halved
1/4 cup water
2 tablespoons brown sugar
2 tablespoons white vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
Heat a deep skillet over medium heat. Add the butter and onion. Cook, stirring frequently, for 1 minute.
Add the cabbage and apples to the skillet and cook, stirring frequently, for 3 minutes.
In a small bowl, combine the water, brown sugar, vinegar, mustard, salt, and pepper. Mix well then add to the skillet. Stir to coat the cabbage in the sauce.
Cover the skillet and reduce the heat to low. Cook for 20 minutes or until the cabbage is soft.
Cut the cabbage into thin, even pieces for even cooking and easier eating.
Adjust the cooking time as needed to get the desired level of doneness for the cabbage.
For a spicier version, add a pinch of red pepper flakes or chopped jalapenos.
Try different apple varieties to find the flavor you prefer.
Add a splash of soy sauce or sesame oil for an Asian-inspired flavor.
Purple cabbage, also known as red cabbage, is a variety of cabbage that has vibrant purple leaves.
Yes, green cabbage can be used as a substitute for purple cabbage, although the color and flavor will be different (more mild).
Any sweet and firm apple variety, such as Granny Smith or Gala, works well in this recipe.
You can use apple cider vinegar or red wine vinegar as substitutes for white vinegar, but it will slightly alter the flavor.
Taste the dish before serving and adjust the amount of sugar or vinegar to get the desired balance of sweet and sour flavors.
You can make this dish ahead of time and reheat it before serving. Store it in an airtight container in the refrigerator.
Reheat the dish in a saucepan over low heat, stirring occasionally until heated through.
While cabbage can be frozen, the texture may change slightly after freezing.
Deep Skillet: A deep skillet is necessary for cooking the onions, cabbage, and apples, and for combining them with the sauce. It should be able to hold all the ingredients and allowing for stirring.
Measuring Cups and Spoons: For measuring the various ingredients, including water, brown sugar, and vinegar.
Small Bowl: A small bowl is needed to combine the water, brown sugar, vinegar, Dijon mustard, salt, and black pepper for the sauce before adding it to the skillet.
Stirring Spoon (heat-resistant): A spoon is needed for stirring the ingredients in the skillet.
Lid: A lid for the skillet is important to cover the dish while it cooks on low heat, helping to soften the cabbage.
Cutting Board and Knife: A cutting board and a sharp knife are needed for chopping the onion and purple cabbage, as well as for slicing the apples.
Pork Tenderloin: This recipe works wonderfully alongside roasted or grilled pork tenderloin. The sweetness of the apples and brown sugar in the cabbage enhances the savory, rich flavors of the pork.
Fish Tacos: Top soft tortillas with a scoop of sweet and sour cabbage for a fresh, crunchy element in fish tacos.
Charcuterie Board: Add sweet and sour cabbage as a unique component on a charcuterie board. It brings color and sweet acidity that contrasts nicely with cured meats and cheeses.
Savory Crepes: Use the sweet and sour cabbage as a filling for savory crepes. The tender cabbage and apple filling offers a nice balance to the delicate crepe texture.
Pulled Pork Sandwich: As a topping on pulled pork sandwiches.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments
January 10, 2013
I didn't want to take anything away from your recipe Betsy, so being a single man, I have leftovers and really, that's ok. I'm sure that after a little melding, this dish will taste better when I reheat it. I've used a similar recipe but I'm sure glad that I tried yours. If color is what your looking for in a dish, and I love purple cabbage, then this is it. I slid it right up against some Mahatma yellow rice and polish sausage, grilled or stove top cooked and the whole thing took less than an hour. This dish just pushed its way right up into my "Think Purple" list of dishes. Thanks