Cabbage is one of those great workhorse vegetables. It seems to keep FOREVER in the crisper, it's DIRT cheap (they were $0.19/lb around St. Patrick's Day), full of fiber, and have a low glycemic index as well. I LOVE cooking with cabbage (exhibits A, B, C, D & E), yet I've never posted a recipe with RED cabbage.
I *have* made my homemade sauerkraut with red cabbage before, but, when it comes to red cabbage, I LOVE the German method - it's sweet and sour all at the same time, and makes the perfect side dish to pork dishes, or even most Southern-style country-fried dishes, too!
Most recipes call for using vinegar as the "sour". This recipe uses fresh-squeezed lemon juice, which gives the cabbage a GORGEOUS color, and (to me) tastes a lot better. Give it a try!
German Sweet & Sour Red Cabbage
adapted from Cooking Books
1 head red cabbage
1 Tbsp salt
1/4 cup water
2 Tbsp olive oil
2-3 bay leaves
Juice of 3 lemons
1/4 - 1/2 cup sugar
Place the cabbage in a large saucepan. Add the salt and water, then drizzle the olive oil on top. Add the bay leaves and stir to combine.
Add the lemon juice and 1/4 cup of sugar. Cover and cook over low heat for 45-60 minutes or until the cabbage has cooked down and is tender but not mushy. Taste and add additional sugar if desired. Remove the bay leaves and serve.