Why would anyone bring red cabbage to the dinner table?

At the church dinner on Sunday there was quite a lively discussion about the Czech Dill Gravy discussed on this blog recently.  One of the women’s eyes widened and got very excited about the meal they had eaten while vacationing in Texas.  “We had real German food!”  And then she raved at length about the red cabbage.

I recall eating in an International restaurant where the red cabbage was worth raving about.

SIDEBAR:  Mom  always used red cabbage for slaw and said it couldn’t be cooked because the color would run!  **Roll your eyes here and grin.  It’s pretty obvious my mom never ate Sweet and Sour Red Cabbage!  That’s odd; she was as German as they come but I guess my German Grandma thought the color would bleed, too!  END SIDEBAR.

Here are the secrets to making this mouth-watering delight:

SWEET AND SOUR RED CABBAGE

Shred one medium head red cabbage.

*Use your food processor or box grater.  If you use a blender you will need to use liquid and that will remove flavor and nutrients.

Place the shredded cabbage into a good sized saucepan with 1 quart of cold water.

Add salt to taste.  As soon as this comes to a full boil, add 1/2 cup of brown sugar.  If you have caraway seeds and want to be genuinely German, add a scant tablespoon full.  **If you do not have these, the Kitchen Police will never report this info to Interpol.

When the cabbage is tender, place the cooked veg into a bowl.  Pour 1/2 cup vinegar over the mixture, along with 1/4 cup butter.  Toss the cabbage until the butter and vinegar coats the cabbage.

Call everybody to the table!  Their side dish is ready!

This is very inexpensive to make, it goes together quickly and easily and it makes a very appetizing side dish for your dinner plate.  Served with poultry, beef, or pork, it is ideal.  It also goes well with venison or rabbit if you have that sort of protein available to you.

Are you living on a dime?  Do you love the challenge of wrestling with the food budget to see how far it will s t r e t c h each month?  Maybe you are using food commodities or goods from a food pantry or food bank.  You may be a user of SNAP or WIC and have EBT cards for your food dollars.  In any case, we hope this helps you immensely.

Your comments here are always appreciated.  We make every effort to reply to each and every (non spam) comment.   Just like any kid, we love mail:  foodstampscookingclub@gmail.com

~Connie Baum

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PS/Thank you all for sending your peeps to sign up for our series of cooking tips!  We love having new Members because we love people!  We want you all to be healthy and save $$$!

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