Imagine Sweet and Sour Kraut made fresh in your RV kitchen. I like changing recipes and tweaking them in different ways. This recipe started with something I found in a magazine a long time ago but over the years I have changed it quite a bit. I use sweet onions in this recipe because I like the subtle flavor they have when cooked but if you like more onion flavor try a Spanish onion. As a general rule onions that are flat on the ends are less sharp than ones that have more pointy ends.
It is easy to make this into a main dish by just adding some chopped hot dogs or cubed ham.
Sweet And Sour Cabbage
Ingredients
3 Tablespoons oil
1 head cabbage, shredded
1 large onion, sliced into thin crescent shapes
1/4 cup sugar
2/3 cup apple cider vinegar
2 teaspoons dried dill leafs
2 teaspoons whole caraway seeds
1 teaspoon salt, to tasteDirections
In a large skillet heat the oil over medium high until the oil starts to shimmer. Saute the cabbage and onions until crisp tender. Cabbage shrinks as it cooks. If your pan is too small to handle all of the raw cabbage, cook it in smaller batches setting the cooked cabbage aside in a bowl to put back into the pan before continuing.
Add the sugar, spices, vinegar and stir until everything is evenly coated. Lower the temperature to medium, cover the pan and cook stirring occasionally until all of the flavors are well blended and the cabbage is cooked but not brown. Adjust salt to your preference. Serve warm or at room temperature.
Serves: 4
Add the sugar, spices, vinegar and stir until everything is evenly coated. Lower the temperature to medium, cover the pan and cook stirring occasionally until all of the flavors are well blended and the cabbage is cooked but not brown. Adjust salt to your preference. Serve warm or at room temperature.
Serves: 4
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
