Sweet and Sour Red Cabbage Recipe - Don (2020)

Ingredients

2-3 red cabbages

2 tablespoon pork lard or schmalz

1-2 tablespoons finely minced onion

1/2 cup white sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 bay leaf

1 tablespoon caraway seeds

1/2 cup white wine vinegar

Directions

Sweet and Sour Red Cabbage Recipe - Don (2020)

Don Sweet and Sour Red Cabbage!
From 1980 to 1984 my friend Don was Chef Louis Szathmary Head Service Chef. Which meant he ran The Bakery when Chef Louis was not there, which at the time was often.

Besides cooking for all the wild personalities that flocked to have Chef Louis cook for them, Don did photos for the Chef and also married the coffee & dessert person.

Don is old-school cooking, he tastes everything with his finger, and cooks with his eyes, his senses and instinct. Nothing throws him, he just makes it taste good!

"The sweet/sour flavor profile cooked into the crisp, fresh cabbage makes this an ideal side dish for your roasted poultry or roast pork dinners.  This year we served it at home with our favorite roast duck.  You may elaborate on the recipe by adding apple wedges or golden raisins to the cabbage as it cooks" -- Don

directions:

1. Cut 2 good-size cabbages, or 3 small cabbages, into quarters and remove the core.

2. Slice the cabbage leaves into strips (about 1/4-inch) to make shredded cabbage. Wash and drain in collander

3. Heat the fat in a wide, flat pan with side walls and cook the onion without browning.  Immediately add cabbage along with all the other ingredients. Add vinegar and cook over medium heat. You must toss the cabbage occationally until it begins to release it's juices. 

4. Once this happens, you can lower the heat and cook, stirring from time to time, to your desired doneness. ("We like it "al dente"") Allow the syrup forming in the bottom of the pan to reduce sufficiently to cling to the cabbage leaves.  If necessary, you may add equal quantities of sugar and vinegar to taste.

4. Enjoy!

the secret: Your cooking vessel should be wide and short to allow for evaporation of the juices as the leave wilt down. Stainless steekl works best to avoid reaction to the vinegar.  Never cover the pan so that your red cabbage stays a bright color.