When I think of the smells and tastes of Thanksgiving, Sweet n Sour Red Cabbage is the first thing that comes to my mind after turkey, and even before rolls. I love eating it on its own, or spooning it on top of my turkey or mashed potatoes instead of gravy.
This Danish dish goes back at least five generations in our family. My Great Grandma, Mary Andersen Siddoway, came to the United States in 1910 when she was 18 years old. Read all about her ties to Utah history and the Armstrong Mansion.
This is a recipe that my Great Grandma learned to make from her mother, who also learned it from her mother and grandmother. They made it frequently in Denmark during special dinners. It’s also popular in Germany, known as German Rotkohl.
If you google Sweet n Sour Red Cabbage recipes, you will find many different versions. This is the simple, basic recipe that was brought from Denmark by my Great Grandmother and has been made for generations in our family.
Sweet n Sour Red Cabbage
- Shred or finely chop red cabbage. Add to pot with butter, 1 cup apple cider vinegar, and 2 cups sugar. Stir well.
- Add enough water to cover. Bring to boil. Reduce heat to medium-low or low. Cook uncovered at low boil.
- After 1 hour, add 1/2 cup apple cider vinegar and 1 cup sugar. Keep cooking uncovered at low boil.
- Repeat step 3 every hour for about 4-5 hours if possible. If mixture too runny, then only add sugar and not apple cider vinegar. Taste mixture every hour and add sugar, apple cider vinegar, or both, depending on if too sweet or too sour, and if needed.
- Cook for a total of 4-5 hours if possible. Boil on low uncovered to let moisture evaporate.