Finally! A recipe! After tasting the delicious sweet and sour cabbage over mashed potatoes combination a few weeks ago, I've come up with a super simple and healthy way to make it myself.
The jarred variety that I recently had was good, but a bit too sweet for me and it was made with red cabbage (and corn syrup - yuck). I didn't have any on hand, and I knew that aesthetically speaking, regular cabbage simmered would be kind of ugly, so I threw in a shredded beet and it gave the dish a beautiful color. This recipe calls for only a handful of ingredients and only takes a few minutes to put together, but FYI, about an hour to simmer.
Red Sweet and Sour Cabbage (gluten-free, dairy-free, vegan)
(serves 4 as a side dish)
1 medium sized cabbage, shredded 1 small onion, sliced 1 beet, peeled and shredded 1/3 cup cider vinegar 1/4 cup water 2 tablespoons agave (can use brown sugar instead) freshly ground salt and pepper (about a teaspoon of each) 1/2 teaspoon ground all spice 1/2 teaspoon ground cloves
In a saucepan on medium high heat, add all of the ingredients, mix and bring to a boil. Cover and turn down heat to a simmer over low-medium. Continue to simmer for 45 to 55 minutes and check occasionally and stir. Serve immediately warm, or chill in the refrigerator and serve cold over mashed potatoes.