Ingredients
Method
- Melt butter in a large pot over medium heat. Add thinly sliced red cabbage and toss to coat. Sauté until slightly wilted, about 5 minutes.
- Sprinkle sugar over the cabbage and toss to coat. Add balsamic vinegar to the pot. Bring to a simmer, then reduce heat to medium-low. Cover and simmer until the cabbage is tender but not mushy, stirring often, for 30 to 45 minutes.
- Add salt and pepper to taste.
Nutrition
Notes
Ingredient Swap: I sometimes use a crisp apple, grated right into the pot with the cabbage, for a touch of natural sweetness and a wonderful texture.
Storage Tip: This cabbage keeps beautifully.
I store any leftovers in a sealed container in the fridge, and I find the flavors meld and deepen overnight, making it a fantastic make-ahead side.
Common Mistake: Don't rush the simmer.
I learned that keeping the heat low and letting it cook slowly is key to tender, not soggy, cabbage with a perfectly balanced sauce.
Serving Suggestion: I love this alongside simple roasted pork or sausages.
The bright, tangy cabbage cuts through the richness of the meat perfectly.
Equipment Note: A large, heavy-bottomed pot is my best friend for this recipe.
It distributes heat evenly so the sugar and vinegar don't scorch during the long simmer.
Flavor Boost: A tiny pinch of ground cloves or allspice is my secret.
I add it with the sugar, and it gives the whole dish a warm, comforting depth that reminds me of family dinners.