Name: Sweet-and-Sour Red Cabbage
Yield: Serves 8
Ingredients: 3 tablespoons butter; 1 red onion, halved, thinly sliced; 1 3/4 teaspoons caraway seeds; 1 2-pound head red cabbage, cored, thinly sliced (about 12 cups); 1/3 cup red wine vinegar; 1/4 cup sugar; 1/4 cup minced fresh dill

Though called the Pennsylvania Dutch, Lancaster's natives come from German stock and treat the cabbage with respect. Dishes like this one are first served during the harvest season and enjoyed all winter long.

Recipe information

Yield
Serves 8

Ingredients

3 tablespoons butter

1 red onion, halved, thinly sliced

1 3/4 teaspoons caraway seeds

1 2-pound head red cabbage, cored, thinly sliced (about 12 cups)

1/3 cup red wine vinegar

1/4 cup sugar

1/4 cup minced fresh dill

Preparation

Melt butter in large pot over medium heat. Add onion and caraway. Cover; cook 3 minutes. Add cabbage. Cover; cook until cabbage begins to soften, stirring occasionally, about 6 minutes. Add vinegar and sugar; cook until cabbage is crisp-tender, stirring often, about 4 minutes longer. Add dill. Season with salt and pepper.

TagsAmerican Red Onion Onion Root Vegetable Vegetable Cabbage Leafy Greens Dill Herbs & Spices Side Dinner Gluten Free Nut Free Vegetarian Quick Easy 30 Minutes or Less Saute Bon Appétit

Recipe notes

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