Steamed Red Cabbage is a classic European-inspired side dish, especially beloved in German and Eastern European kitchens. This dish combines shredded red cabbage with a touch of fat, onions, vinegar, and sugar, creating a sweet-and-sour flavor balance that pairs beautifully with roasted meats, sausages, or holiday feasts. Traditionally served during the colder months, the recipe’s gentle steaming process helps soften the cabbage while preserving its vibrant purple hue. The addition of vinegar adds brightness, while sugar rounds out the flavor for a comforting, hearty side that elevates any meal.
Ingredients
- 2 lbs red cabbage (shredded)
- 3 tbsp fat (butter, bacon fat, or oil)
- 2 cups hot water
- 1 tsp salt
- 4 tbsp vinegar
- 4 tbsp sugar
Instructions
Step 1: Prepare Cabbage
- Shred the red cabbage finely and set aside.
Step 2: Heat Fat
- In a large heavy kettle or Dutch oven, heat the fat until melted.
Step 3: Add Cabbage & Onions
- Add the shredded cabbage and chopped onions. Cover the pot and let the mixture steam down, stirring occasionally.
Step 4: Monitor Browning
- Allow the cabbage to wilt and brown slightly. If needed, add a little more fat to prevent burning. Stir often, as cabbage can scorch easily.
Step 5: Add Seasoning & Water
- When the cabbage is wilted and browned, add salt and a small amount of water. Cover and cook until tender.
Step 6: Final Flavoring
- Once nearly done, add vinegar and sugar. Stir well and cook for an additional 5 minutes before serving.
Tips
- Use bacon fat for a smoky flavor.
- Replace sugar with honey or brown sugar for depth.
- Add a chopped apple for natural sweetness.
- Mix in caraway seeds or cloves for a spiced variation.
- Make-ahead friendly: reheats well the next day.
Nutrition
Calories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 2.5gCholesterol: 5mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 1000IUVitamin C: 35mgCalcium: 40mgIron: 1mg
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