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Polish Recipes Newsletter

Polish Sweet and Sour Red Cabbage Recipe

This Polish Red Cabbage recipe is a great holiday dinner (or any event).  This recipe can serve up to 10 people as a side dish, but since spiced red cabbage is even better the next few days, I always make more than I need for excellent left-overs.  Also known as Sweet & Sour Red Cabbage, this polish dish goes really well with any meat, but it is popular to fix with ham or sausage.  

Polish Red Cabbage Recipe (Czerwona Kapusta) 

  • 2 (3-pound) head red cabbage, shreddedPolish Red Cabbage Recipe
  • 1 medium onion, shredded
  • 1 large granny smith apple, peeled and chopped
  • 2 tablespoons butter or olive oil
  • 1/4 cup butter
  • 1/3 cup balsamic vinegar
  • 1/3 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon allspice
  • 5 whole cloves (wrapped in cheesecloth)
  • 1.5 teaspoon caraway seeds
  • 1 teaspoon celery seeds
  • 2-3 crushed garlic cloves
  • 1 cup raisins

POLISH Red Cabbage Recipe Directions

1.  Clean and cut red cabbage into quarters (discard core) and then coarsely shred (or use food processor).

2.  Add onion and cabbage in a large pot with butter and/or olive oil.  Cook slowly to reduce.

3.  Mix rest of ingredients (including the rest of butter) together into bowl, pour into pot. 

4.  Simmer slowly for 30-45 minutes.  Check to make sure that the water has not evaporated.  Stir occasionally.

5.  Simmer till tender.  Season to taste (sugar, salt, pepper, etc.)

6.  Best if refrigerated over night and reheated the next day!

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