Magushapu Punane Kapsas (Sweet and Sour Red Cabbage)
A colorful alternative to sauerkraut, this side dish of red cabbage pairs well with pan-fried meats and poultry. In Estonia, red cabbage is usually prepared during the winter season. Recipes for sweet and sour red cabbage, like recipes for sauerkraut, are a testament to the German culinary influences on Estonian cooking. Note that this dish keeps well and tastes best after a day or so, when flavors are fully blended.
Recipe Servings: 8
Ingredients
- 6 Tbsp (90 g) unsalted butter
- 2 large onions, thinly sliced
- ⅔ cup (160 ml) red wine vinegar
- 2 Tbsp (23 g) dark brown sugar
- 2 tsp (10 g) salt
- 1 tsp (5 ml) black pepper, freshly ground
- 4 whole cloves
- 4 allspice berries
- 1 head of red cabbage, cut into ½ in (1.3 cm) strips
- 2 large Golden Delicious or McIntosh apples, peeled, cored, and thinly sliced
- ½ cup (120 ml) apple juice or cider
Directions
- In a large, heavy pot set over low heat, melt the butter.
- Add the onions and sauté them for about 15 minutes until they begin to turn golden.
- Stir in the vinegar, sugar, salt, pepper, cloves, and allspice berries then add the cabbage.
- Sauté until the cabbage begins to wilt, about 5 to 7 minutes.
- Cover the pot and simmer for 15 minutes, stirring frequently.
- Add the apple slices and the apple juice and simmer over low heat about 5–10 minutes.
- Serve hot. (When the dish is finished, the cabbage should be tender, but not mushy.)
Notes
Reheat it slowly over low heat.
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