My mother always served this dish with roast pork, or sometimes goose, and tiny boiled potatoes. I have served it with our Seared Duck Breasts with Pepper Jelly Glaze (p. 264) for a long time, and I never get tired of it. It’s easy to prepare, and yet, to please Alice, my mother, it must be “just so.”
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Melt the butter in a Dutch oven or heavy-bottomed skillet over medium heat. Add the onion and cabbage and stir to mix. Sprinkle with salt and cook over medium-low heat for about 10 minutes, until the cabbage is starting to wilt. Stir in the brown sugar and vinegar and cover. Cook for about 15 minutes, stirring from time to time to prevent the vegetables from getting too brown.
Step 2
Remove the cover and raise the heat a little to evaporate the liquid in the pot. Cook for about 5 more minutes, stirring often. The cabbage will be very tender and a dark reddish purple when ready. If the color is still light and opaque, you need to keep cooking and stirring, until the cabbage is moist and tender but not wet or mushy. Taste for seasonings (it should be a balance of sweet and sour) and add vinegar or salt as necessary.
