Yes. Made it the first time about a month ago and again last week. Used a recipe I found but then “improvised” and added until I thought the taste was right. Some of the recipes on line call for bacon, but I didn’t use any (didn’t have any the first time and only had pre-cooked the 2nd, which I guess I could have used).
I should have written it down as now I can’t find the recipe I started from. Here’s what I *think* I did (measurements approx. as I threw in a little more here and there as I tasted the “juice”):
1/2 head (small-med size) red cabbage - chopped/shredded
1/4 c Balsamic vinegar
1/2 c Cider vinegar
1/2 c water
1/4 c brown sugar
little ground cloves
ground black pepper to taste
about 1/4 of an apple - peeled and chopped (cubed size)
Put it on the stove on med until it started boiling then turned it down to simmer. I left the lid off for a while then put it on. I cooked it for a couple of hours. I didn’t put onion in this time, but may have the 1st - don’t remember now.
The first time I made it I had with loin pork chops and potatoes au gratin (I just used the Idahoan packaged ones - not bad).
Here are various recipes (links at bottom of the page to others). If anyone has a recipe they like, I’d be glad to have it.
http://www.bing.com/search?q=sweet+and+sour+red+cabbage+recipe&src=IE-SearchBox&FORM=IESR02
Sounds great! I like the combination of balsamic and cider vinegars in it.
I wonder if i could grow red cabbage here... the green stuff grows really well.
Here’s the recipe I’ve used for years - I got it from the old Betty Crocker red-and-white checked cookbook. But it’s not acidic enough for my taste, plus the white vinegar is pretty harsh so I added cider vinegar until it seemed right.
http://www.bettycrocker.com/recipes/sweet-sour-red-cabbage/f7c81d60-56e5-41e0-a609-6addb815e4d1