Julia Child’s Sweet and Sour Red Cabbage

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So…I am still determined to use up my leftover cabbage from last week’s coleslaw. This time, it is a lombard and all I can do as I slice is marvel at how beautiful it looks.

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Just gorgeous!

This recipe is from Julia Child but in making it, I was thinking of my beautiful mother in law, Charo. Her Christmas dinners involve a wonderful meat dish and this. Everybody looks forward to the meat but in the end, nobody forgets the lombard!
Hers is always going to be better but at least I can try!

1 medium red, white or yellow onion thinly sliced
3 tablespoons butter
2 large cloves garlic, minced
4 cups thinly sliced red cabbage
1/2 teaspoon salt
1 1/2 teaspoons caraway seeds
1 bay leaf
Freshly ground pepper
3 tablespoons red wine vinegar (or 1/2 cup red wine) * I used red wine
Optional: Medium apple, peeled and roughly grated I used the apple
1 tablespoon sugar
1/2 cup water
Freshly minced parsley I omitted the parsley.

In a large, heavy bottomed saucepan, sauté the butter along with the garlic. Shred the cabbage and when the onion is tender, add the cabbage and all the other ingredients except the parsley.

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Toss and turn to mix, then cover pan and boil rather hard for about 10 minutes, tossing occasionally and adding a little more water if all gas boiled away before the cabbage is just tender. On the other hand, if liquid has not evaporated entirely, boil hard, uncovered, for a few minutes. Taste and correct seasoning.

Serve with meat or chicken!

Enjoy! Xxxx Natascha

⭐If cooked in advance, set adide uncovered; cover and heat through, tossing, when ready to serve.
Toss with fresh parsley, and turn out on a large vegetable dish.