Sweet-Sour Red Cabbage
- 1 small head red cabbage
- 3 cups water
- 1 cup sugar
- 1 cup cider vinegar
- 1 tsp salt
Shred cabbage. Bring remaining ingredients to a boil. Add cabbage. Reduce heat and let simmer uncovered for one hour. Serve as is, or with a little sour cream.
I’m just so pleased with this recipe. Years ago, I ate something much like this â€” in, of all places, Restaurant Akershus, in the Norwegian section of EPCOT â€” and I thought about it for the rest of the day; how it was sweet, sour, and bitter without being overwhelmed by any of its elements. I think I’ve done a pretty good job of recreating that here.
Plus, I’m really glad to have a new way to make cabbage, because I’ve had enough local, seasonal freakin’ produce to last me for quite some time.