I am a huge cabbage lover and most often eat it with roasts, in meat and veggie sautés or in the form of sauerkraut. It wasn’t until my visit home this past January that I remembered how much I love sweet and sour cabbage too. My mom made it as a side for dinner one night and since then, I’ve made a variation of it a couple times on my own. It’s also really tasty with sliced apple in the mix, which is how my mom made hers.
This side dish was actually part of our Easter dinner this past Sunday and tasted so delicious with ham. I seriously think I could eat this stuff every day!
Please know, if it’s a little too sour for you, add more honey. I personally prefer more sourness versus sweetness, but that’s just me. Adjust accordingly to your taste.
- 2-3 Tbsp grass-fed butter
- 1 yellow onion, chopped
- 1/3 cup apple cider vinegar (I like this brand)
- Splash of chicken bone broth, preferably homemade
- 2-3 Tbsp raw honey
- 3/4 tsp caraway seeds
- 1 tsp sea salt
- Black pepper to taste
- 1 small-to-medium head red cabbage (about 2 lb.), thinly sliced
- Melt butter in a large pan or Dutch oven over medium heat. Then, add the onion and sauté until golden brown.
- Next, add the apple cider vinegar, chicken bone broth, raw honey, caraway seeds, sea salt and pepper. Stir well.
- Add the cabbage and stir to coat. Reduce heat to medium-low and cover with a lid. Allow to cook for 40 minutes or until cabbage is very tender.