RC: Sweet and Sour Red Cabbage

For Bill Spohn: Here's a red cabbage recipe that goes great with pork rib chops (preferably with the belly attached) and spätzle.

Sweet and Sour Red Cabbage

¼ cup butter
1 2¼-pound red cabbage, thinly sliced (about 12 cups)
6 Tbsp brown sugar (I use Demerara)
⅔ cup balsamic vinegar
salt and pepper to taste

Melt butter in large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar; toss to coat evenly. Add vinegar. Reduce heat to medium-low; simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.

[Jenise]

Confession: I adore cabbage. I adore braised red cabbage (if it's not too sweet). But I have never made it. No reason on god's green earth for that, I just never got around to it. But there's a head in the fridge--I'll try this. I really like the use of butter and balsamic vinegar (which I have way too much of and too few uses for). Will hold back on the sugar though, to test my limits.

Indeed, nice recipe but not sure I see the need for sugar! The balsamic should take care of that.

Well, now that some non-cabbage-haters have weighed in, I'll observe that you could make an old shoe edible if you slather on enough butter and sugar.

[Jenise]

That wouldn't apply to me, Jeff. But vinegar? Oh yeah.