Growing up, I remember my mom loving sweet and sour cabbage. Every so often, she would get a jar of it and warm it up with dinner. When I brought this up to Joel, he said that he used to eat this when he was younger too. It's been a very long time since either of us had eaten it, but I decided it was about time for us to give it another try. I searched for a recipe and came across this
one on Kalyn's Kitchen
. It was better than I remember it being when I was younger. It was so simple to put together, and Joel and I both loved this recipe, which we paired with our chicken pot stickers.
I think I'll be making this dish again and again!
1 medium Head of Red Cabbage, sliced thin (I used a bag of pre-shredded)
3 tablespoons Butter or Margarine
3 tablespoons Sugar
1/3 cup Balsamic Vinegar
2 tablespoons Red Wine Vinegar
Salt and Pepper, to taste (I omitted both)
Melt butter in a large, heavy pan. Add the cabbage and saute for about 5 minutes, until the cabbage starts to wilt. Sprinkle in the sugar and stir until it is evenly distributed. Add the vinegars, reduce the heat to medium-low, and simmer until the cabbage is tender, about 20-30 minutes.