Red Cabbage Recipe from The Wild Ramp
There are so many ways to use red cabbage. It can be used in soups like borscht (beet soup), salads, and stir-fries. This recipe is a great way to use red cabbage. The vinegar in the tangy sauce intensifies the color of the red cabbage. This is a great side dish with pork.
Sweet and Sour Red Cabbage
Ingredients:- 3/4-pound red cabbage
- shredded3/4-pound green cabbage
- shredded1 cup thinly sliced onion
- 1 cup shredded carrots
- 1/4 cup cider vinegar
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon catsup
- 1 tablespoon sweet sherry
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Dash red pepper flakes 2 slices bacon
- Few drops of Chinese hot oil (optional)
In a large skillet, fry bacon until crisp and brown. Drain on paper towels. Drain off all but 2 tablespoons of fat and add a few drops of Chinese hot oil, if desired. Add cabbage, onion, and carrots. Cook over medium heat, stirring, until cabbage is crisp-tender. In a small bowl, stir vinegar and the remaining ingredients together. Add to cabbage and cook for about 1 minute or until heated through. Crumble bacon on top and serve.
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