Simmered slowly with delicious flavor, this Sweet and Sour Cabbage is a great side or main dish that has minimal ingredients and is easy to put together.
Course Side Dish
Cuisine American
Keyword Sweet and Sour Cabbage, Sweet and Sour Cabbage Recipe
Cook the bacon until crispy in a large stockpot over medium-low heat. Let the bacon drain on a paper towel and set aside.
While the bacon is cooking, slice the cabbage. Discard any outer leaves and cut them into four even pieces, cutting through the core. Cut out the core of each section and slice it into 1/2-inch strips. Throw away core pieces.
Add the garlic directly to the pot with the leftover bacon fat and cook, constantly stirring, until fragrant, about 30 seconds.
Add the cabbage to the pot and toss until fully coated in fat. Season with salt and pepper, and stir to combine.
Add the vinegar, sugar, and water. Stir until evenly combined.
Cover and simmer, occasionally stirring for 30-45 minutes or until you reach your desired tenderness. If the bottom of the pot goes dry, you can add a little more water but lower the heat as well.
Just before serving, add the butter and stir to coat the cabbage. Serve with the bacon pieces on top and scallions, optional.
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Notes
You can use regular cabbage instead of red if you’d like.
This recipe can easily be doubled to make more for a larger crowd.
If you do not want to use bacon you can use ham or prosciutto.
This goes great with a variety of dishes that will balance with the sweetness and sourness of the cabbage.