Sweet and Sour Cabbage Wedges

Everyday Food (March 2008)

Cabbage has never been one of my favorite vegetables.  With an aversion to sauerkraut and childhood memories of stewed cabbage that had been cooked for hours until it was unrecognizable as a vegetable, cabbage has not been a staple in our kitchen.  Everyday Food's Sweet and Sour Cabbage Wedges may change that.

With cabbage left over from making Tuscan Bean Stew with Sausage and Cabbage, it was the perfect time to try this new recipe.  The technique is simple: sauteed cabbage wedges simmered briefly in a mixture of vinegar and sugar.  The resulting cabbage is -- as advertised -- sweet and sour, a perfect blend of both tastes. 

If we were to change anything about this recipe, we would likely cook the cabbage for slightly less time.  Our finished product was perhaps slightly overcooked, but terribly enjoyable nonetheless. 

Cabbage is back!  You heard it here first. 

Sweet and Sour Cabbage Wedges
Everyday Food (March 2008)

Serves 4

Prep time:  5 minutes
Total time: 25 minutes

2 tablespoons olive oil
1/2 head green cabbage, quartered through the core
1/2 cup cider vinegar
2 tablespoons sugar
course salt and ground pepper

In a large skillet, heat oil over medium.  Add cabbage, and cook until golden brown, 2 to 4 minutes per side. 

Add vinegar, sugar and 1 1/2 cups water; bring liquid to a simmer.  Cook, turning once, until cabbage is tender (test by poking it with a knife) and liquid is syrupy, 12 to 15 minutes.

Season with salt and pepper.