Cabbage-apple dish both sweet, sour

By Sandy Oliver Special to the News, Special to the BDN
Posted March 27, 2009, at 5:54 p.m.

It took me the longest time to figure out that one reason I really liked a bunch of dishes I make was that they all have an element of sweet and sour. Vinegar and sugar in the same dish: Harvard beets, marinated cucumbers and onions, marinated cabbage, bread and butter pickles, and a nice little Thai sauce that is only sugar, vinegar and fish sauce. Then my friend Alice Girvan was telling me about the braised cabbage and pears that the chef at Tall Pines in Belfast makes. He gave her the recipe and there it was again: sugar and vinegar, by gosh. I had a real “Oh, duh!” moment.

So when I looked in the cellar and saw that we still had some very fine red cabbages and also some apples which, while they are still good, are showing the spots that remind me I better use them sooner than later, I thought I would try to make a sweet and sour cabbage dish.

I have cooked cabbage and apples together before. It was wholesome but definitely not memorable. The sweet and sour sauce really helps a lot. This recipe is the result of my experimentation. I like brown sugar but you can use plain white. I usually use cider vinegar, but rice wine or red wine vinegar work too.

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: tastebuds@prexar.com. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.

Sweet and Sour Cabbage and Apples

1 medium onion, chopped

Vegetable oil

1 small head of red cabbage, sliced

2 medium apples, cored, peeled if necessary and sliced

¼ cup cider vinegar

1/3 cup light brown sugar

½ cup water

Salt and pepper to taste

Saute the onion in a little oil until the onion is softened. Add the cabbage and apples, and cook until they begin to soften. Whisk together the vinegar, sugar and water, and add it to the vegetables, simmer together for about 15 minutes. Some of the liquid will cook away a bit. Taste and adjust seasonings with salt and pepper, or even another sprinkle of sugar or vinegar if you think it needs it.

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: tastebuds@prexar.com. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.

http://bangordailynews.com/2009/03/27/living/cabbageapple-dish-both-sweet-sour/ printed on September 19, 2014