Red Cabbage with Sweet and Sour Sauce
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card Q-043 (Red Cabbage with Sweet and Sour Sauce), TM 10-412 (2003), public domain. Scaled from 100 portions to 6 servings; the card contains no gluten ingredients — its distilled vinegar is gluten-free — so nothing was converted.
Red cabbage and apple cooked slowly in butter, then dressed with a vinegar and brown-sugar sauce warmed with cloves and bay.
Category: SidesServes: 6Time: 40 minComplexity: 2/5
Why this complexity: Slow cook so the cabbage softens without scorching; No gluten conversion needed.
Ingredients
- 35 g butter (about 2 1/2 tbsp)
- 490 g red cabbage, chopped
- 55 g apple, unpeeled and diced (about 1/2 small apple)
- 3 tbsp (43 ml) distilled vinegar
- 2 tbsp brown sugar
- 3/4 tsp salt
- 3/4 tsp ground cloves
- 1 bay leaf
Method
- Melt the butter in a large pan over low heat. Add the cabbage and apple and mix well.
- Cook on low for 30 minutes, stirring often, until the cabbage is tender.
- Stir together the vinegar, brown sugar, salt, cloves and bay leaf, pour over the cabbage and simmer 2 to 3 minutes.
- Remove the bay leaf and serve hot, heated through to 63°C (145°F).
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