Michaelmas Sweet and Sour Red Cabbage (serves 8)

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This is served at our house on the Feast of St. Michael and All Angels (September 29th) as a side dish with roast goose. Because it tastes even better a couple of days later, I make it early and refrigerate until the day of the feast. The red cabbage is local, and so fresh that it still had grit in the outer leaves. So, if you find local cabbage, rinse it very well.

We do our best to keep our house and our cooking sugar-free. On holidays, for recipes that really need to be sweetened, I use honey or agave nectar. For this dish I am including the option of brown sugar for those who are able to eat sugar. The bacon is also optional in case you want to make a vegetarian or vegan version. To serve, reheat in 300 oven until hot. Taste, and if needed, add additional vinegar or sugar. ~ Glyn

st michael

Michaelmas Sweet and Sour Red Cabbage (serves 8)

¼ lb lean bacon, diced (optional)
2 tbs vegetable oil
1 c white onion, diced
2 cloves garlic, minced
1 medium head red cabbage, shredded
2 apples shredded
2 tbs agave nectar or ¼ c brown sugar
1 ½ c apple cider vinegar
1 c water
½ tsp salt and pepper to taste
1 tsp caraway seed
2 cardamom pods
1 2” piece cinnamon stick

Saute the bacon in the vegetable oil. Add the onion and garlic and cook until translucent. Add the cabbage, apple, vinegar, water, caraway, cardamom, cinnamon, and sweetener or sugar. Bring to a simmer and cook gently for 20 minutes.


Transfer to an oven proof serving dish, cover and let cool. Refrigerate up to 3 days.


This entry was posted by Glyn Ruppe-Melnyk.

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