Grandma Netta's Red Cabbage
Author Notes: My maternal step-grandmother was actually Italian but married my German/Swedish grandfather, whom she met while working in a German restaurant. She had to learn to cook good German and Swedish meals because that was all my grandfather would eat. When I stayed over, she always made me Italian food and him, calves liver and onions.....oh yuck! (Hey, I was 10 at the time.) The 2 things I wish I had begged her to show me how to make were her wonderfully light potato dumplings (which I can still taste today) and her great sauerbraten. I did manage to squirrel away the red cabbage recipe from my Uncle, who still makes it every fall holiday meal. I know there are no onion or apples in this recipe. It is just a simple, light sweet-sour sauced cabbage dish. Here's to you, Grandma Annette, and to whoever gets the bay leaf.....the dishes are all yours. —Stockout
Food52 Review: This delicious red cabbage was so simple to prepare—just dump the ingredients in a large pot, cover, and simmer for an hour. The glazing that occurs during the next uncovered phase (about 1/2 hour) not only concentrates the delicate sweet-and-sour flavor, but also creates a nice shine, which prevents the tender cabbage from looking dull on your plate. I didn’t miss the typical additions of apple and onion at all, as there was just the right amount of sweetness from the brown sugar. It’s a set-it-and-forget-it dish, which makes it an ideal holiday side. —The Editors
Serves: 6 to 8
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1
large head red cabbage (about 2 pounds)
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1/2
stick unsalted butter (4 tablespoons)
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1/2
cup apple cider vinegar
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1/2
cup dark brown sugar
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1 1/2
cups vegetable stock (or chicken)
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1/2
cup good stout beer
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2
bay leaves
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Salt & pepper to taste
- Quarter, core, and chop cabbage into 1/4-inch slices. Place all ingredients into a large 5-quart stockpot and simmer, covered, for 1 hour.
- After 1 hour, uncover, and simmer until liquid is almost all gone and the cabbage is glazed.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
More Great Recipes:
Vegetable|Side|Gluten-Free|Make Ahead|Serves a Crowd|Vegetarian|Fall|Christmas|Thanksgiving
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AntoniaJames is a trusted source on Bread/Baking.
This one's a keeper. I used Stockyard Oatmeal Stout and stuck to the brief to the letter, though I braised it a bit longer than suggested. I used vegetable stock from River Cottage vegetable bouillon (recipe on this site). Easy, gorgeous, tastes great, can be made ahead . . . . what more can you ask of a holiday side? ;o)
Made this & it was DELISH: My variation was no beer or broth, only about 1 c of water. Even though I forgot the butter & added it at the end, it was fab! Thx for the recipe! It's much like the one my mom made, although she made a slurry w the vinegar, sugar & cornstarch ....this version is much easier.
eating this out of the pot as is simmers done. Delicious made almost as directed (no beer)
This is a wonderful recipe. For a weeknight I reduced the initial 1 hour to 8 minutes by using a pressure cooker. I also omitted the beer and just increased the vegetable stock. Will definitely make again - I like bd20009's idea of the balsamic vinegar to make up for the beer, but it really isn't necessary.
I wanted to make a cabbage dish tonight I saw this and I am thinking about making it. The question i have is I don't like the taste of beer. I was wondering if in the final dish you can taste the stout?
I couldn't taste it. It simmers for so long, the alcohol must cook out, and the stout gives it a depth of flavor. But not beer flavor :)
I am really happy with the results! Used brown ale (all I had on hand) and substituted beef stock for the vegetable stock. I added a splash of good balsamic vinegar to make up for the brown ale substitution. Really tasty!
Thank you, bd. I just made a batch myself this weekend to eat with sagegreen's winning latkes and a roasted miso chicken, also from here, which I am making tomorrow. Happy New Year to you!
You could make this up to a week in advance. The vinegar and sugar help to preserve the cabbage and don't tell anyone but I once found a leftover container of this in my fridge that had to be 2 months old and it not only looked ok, it did not smell (yes, I know....cabbage??).
Can this be made in advance for T-Day and if so, how many days beforehand? Thank you! I'm really looking forward to making -- and eating -- this! ;o)
AntoniaJames is a trusted source on Bread/Baking.
Ooops. That was me. I was on Mr. T's computer and didn't realized he hadn't logged out . . . .;o)
I wish I had said that a well as you have. I just assumed Netta added the stout to calm Grandpa down...lol
AntoniaJames is a trusted source on Bread/Baking.
Too funny!! I'm really looking forward to trying this recipe. And I'll be thinking about Netta, and your Grandpa, when I do!! (And also thinking about how my mother served herself liver and onions, happily, while we ate something else, and our reactions to the liver was, always, "Oh, yuck!" I have so been there.) ;o)
I never minded eating the liver and onions, it was my sister who gagged on it. ;) Love my mom's red cabbage, might have to try this version, it sounds great.
AntoniaJames is a trusted source on Bread/Baking.
My mouth is watering, just reading this. So, so delicious sounding. Really like the addition of the stout . . . just a touch of bitterness to balance the sweetness of the cabbage and sugar. Love it!! ;o)
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