Main Meal Recipes > Sweet and Sour Red Cabbage

How to make sweet and sour red cabbage:
A favorite dish in Eastern Europe.


1 small red cabbage, washed, trimmed and thinly sliced
2 medium onions, peeled and thinly sliced
2 baking apples, peeled, cored and sliced
bouquet garni
2 tablespoons red wine or chicken bouillon
2 tablespoons wine vinegar
2 tablespoons sugar
(see measure conversions for more information)


- Put the sliced cabbage, onions and apples in alternate layers in a deep earthenware pot, seasoning each layer with a little sugar and seasoning.
- When the pot is full, make a bouquet garni of the parsley thyme and a bay leaf, tied together with thread, and push this down into the middle of the pot.
- Pour over the wine or bouillon and wine vinegar.
- Cover the pot with a tight-fitting lid or foil and bake in a preheated cool oven 150 degrees centigrade (see temperature conversions) for about 3 hours.
- This dish reheats very well, and can be stored in the freezer.