Sweet and Sour Red Cabbage and Apples

By Marian Burros

Updated August 15, 2023

Total Time
15 minutes
Rating
4(17)
Comments
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Featured in: PLAIN AND SIMPLE; Pork and Cabbage, Balanced With Bread

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Ingredients

Yield:2 servings

  • 1 large clove garlic

  • 12 ounces whole red cabbage or shredded red cabbage

  • 2 teaspoons sesame oil

  • 2 Granny Smith or other tart apples (about 1 pound)

  • ¼ cup apple-cider vinegar

  • 1 tablespoon reduced-sodium soy sauce

  • 1 tablespoon honey

  • ½ teaspoon ground ginger

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

55 grams carbs; 275 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 10 grams fiber; 339 milligrams sodium; 5 grams protein; 37 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mince garlic. If using a food processor to grate the cabbage, use it to mince the garlic; otherwise mince by hand.

  2. Step 2

    Grate whole cabbage.

  3. Step 3

    Heat oil in nonstick pan, and add garlic and cabbage. Saute over medium heat.

  4. Step 4

    Meanwhile wash, core and cut apples into bite-size chunks. Add to cabbage mixture, and stir well.

  5. Step 5

    Add remaining ingredients. Cover, and cook over low heat, until apples are tender, about 7 minutes.

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Ratings

4 out of 5
17 user ratings
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Comments

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JimSmithOnline

I agree with Jennie that this is very bland. I enjoy cabbage, and I really liked the warm crunchiness of this dish, but it needs way more seasoning. I will make it again but with an increase in seasonings, probably with a generous dose of black pepper, and perhaps a swirl of cornstarch to allow the sauce to stick to the ingredients a bit more.

Jennie

I found this surprisingly unflavorful, given the very yummy components.

Deborah

So glad to find this in the NYT archives. I had the original clipped from the paper in my recipe binder, and have worn it out from use. This is delicious! I usually reduce the garlic and increase the ginger. Tonight I'll serve it as a side with dry rub St Louis ribs.

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