This simple to make Octoberfest side dish pairs well with spaetzle, noodles, veal or chicken schnitzel and bratwurst!
Makes 6 servings
Ingredients:
- 1 medium red cabbage, sliced 1/4-inch thick
- 1/4 cup butter
- 1/4 cup balsamic or apple cider vinegar
- 2-3 tablespoons sugar
- Salt and freshly ground black pepper, to taste
- Garnish with fresh dill (optional)
Directions:
- Cut the head of cabbage in half through the core. Cut each half into quarters. Thinly slice the cabbage from the top down to the core into 1/4 -inch slices. Discard tough core or save and freeze for soup stock.
- Melt the butter in a large skillet over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, for about 5 minutes.
- Add vinegar and sugar. Toss to coat. Cover and simmer for about 20-25 minutes until cabbage is tender, stirring occasionally. Serve garnished with dill, if desired.
Tips:
- Variations: Add one peeled, cored and shredded apple or 1/3 cup of dried cranberries along with vinegar and sugar.
- Cooked cabbage keeps up to 3 days in the refrigerator.