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Sweet & Sour Red Cabbage

The first time I went to Germany I came home obsessed with cabbage. The second time I went to Germany I came home obsessed with sweet and sour cabbage. Those people really know their way around this brassica underdog! The sugar makes this dish illegal on the Whole30. I’m not so psyched about it either, but it is drastically reduced from the classic recipe. You can omit some (or all) of the sugar and add some apple(s) instead.

I love to serve this with grilled Nurnberger sausages, or a nice brined pork chop. Ich liebe Deutschland!


Makes 8 servings

3 T bacon drippings (or more!)
1 onion, thinly sliced into half moons
1 head of red cabbage, thinly sliced (I use 2mm Cuisinart slicing disc)
1/2 C sugar
1/2 C apple cider vinegar


1. Heat a cast iron Dutch oven over medium heat. Add bacon drippings and onion. Sautee until onion is soft. Add cabbage and and stir real good — you want to make sure all the delicious baconness coats the cabbage.

2. Sprinkle on the sugar. Pour in the vinegar. Oooh and ahh as you watch the color change from blueish to magentaish right in front of your eyes. Science is cool! Give it a good stir. Turn the heat down to low, cover, and let braise for 30-60 minutes. Stir it occaisionally.

3. Well, that’s it. Serve it with some sausages or pork chops. Or just in a bowl for a snack. Or breakfast. It reheats well in the microwave.

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