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 firm, tart apple, like a Granny Smith, grated into the pot with the cabbage for a lovely fruity depth that my family adores.
Storage Tip: This cabbage keeps wonderfully.
I store it in a sealed container in the fridge for up to 5 days, and I think the flavors actually improve after a day or two.
Make-
Ahead Advice: You can fully cook this a day in advance.
Just gently reheat it on the stove with a tiny splash of water to loosen it up before serving.
Common Mistake: Don't rush the simmer.
I've learned that keeping the heat low and letting it cook slowly for the full time is what creates that perfect tender, not soggy, texture.
Serving Suggestion: This is my go-to side for pork chops or a good bratwurst.
The sweet and sour notes cut through the richness of the meat perfectly.
Equipment Note: A large, heavy-bottomed pot is my best friend for this recipe.
It distributes the heat evenly so the cabbage cooks without scorching on the bottom.