A reader emailed the other day asking if I was Austrian on account of all thesauerkrautandcabbagerecipes on Simply Recipes.
The sugar and balsamic vinegar give the sauteed cabbage a delightful sweet and sour glaze.
It’s wonderful served alongside pork chops or a pork roast!
Elise Bauer
How To Cut Red Cabbage
This recipe calls for half a head of thinly sliced red cabbage.
Then thinly slice the cabbage from the top down to the core.
This braised cabbage also pairs well withroast chicken, duck, androast beef.
Elise Bauer
Storing and Reheating Leftovers
Leftovers will keep for about 5 days in the fridge.
Reheat them in the microwave or over low heat in a skillet on the stovetop.
This recipe does not freeze well, and we don’t recommend it.
Add the thinly sliced red cabbage and toss to coat with the butter.
Saute until slightly wilted, about 5 minutes.
Sprinkle sugar over the cabbage and toss to coat evenly.
Add the balsamic vinegar to the pot.
Bring to a simmer, then reduce the heat to medium low.
Cover and simmer until the cabbage is completely tender but not mushy.
Stir often, about 30 to 45 minutes total.
Simple Tip!
The cooking time will depend on the age and tenderness of the cabbage you are using.
Season to taste with salt and pepper.
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