Traditional German and Austrian braised sweet sour red cabbage. Shredded red cabbage cooked with vinegar, sugar, and butter.
- One half a large red cabbage, thinly sliced
- 2 Tbsp butter
- 2 Tbsp sugar
- 1/4 cup balsamic vinegar
- Kosher salt
- Freshly ground black pepper
1 Sauté sliced cabbage in butter: Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.
2 Add sugar, balsamic vinegar, cover and simmer: Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low. Cover and simmer until the cabbage is completely tender, stirring often, about 30 minutes total.
Season to taste with salt and pepper.