Sautéed Red Cabbage and Caramelized Onions

The two ingredients for this side dish complement each other for a perfect sweet and sour combination. The red cabbage has a hint of sour from the apple cider vinegar and the caramelized onions have a wonderful sweet flavor. The recipe uses a whole head of cabbage and will serve any army. If you want to scale it down, cut the ingredient amounts in half. The ingredient amounts will serve 8 or more.

Ingredients

Cabbage
1/4 cup of butter
1 head of red cabbage (about 1 1/2 lbs.) core removed and chopped
2/3 of a cup of apple cider vinegar
1/4 cup of granulated sugar
Kosher salt and fresh ground pepper about 1/2 teaspoon of each
Onions
2 yellow onions thinly sliced
1/4 cup of butter
2 teaspoons of granulated sugar
Kosher salt and fresh ground pepper about 1/4 teaspoon of each

Technique

Make onion and cabbage mixture simultaneously. For cabbage mixture, heat butter over medium high heat in a large deep pot and add the cabbage. Sauté until cabbage is getting slightly tender, about 5 – 10 minutes. Add apple cider vinegar, sugar and sprinkle with a little kosher salt and fresh ground pepper, lower heat and simmer for 20 minutes on low heat until almost all of the liquid has been absorbed. Total cooking time will be about 30 minutes. For onion mixture, melt butter in a large skillet over medium high heat. Add the onions and sauté until translucent, stirring frequently. Add sugar and sprinkle with a little kosher salt and fresh ground pepper, lower heat to medium and cook until onions are caramelized, stirring frequently. This will take about 20 minutes. Turn heat off for onion mixture until cabbage is ready. Combine the onions and cabbage and serve family style.

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