Our technique of adding a minimal amount of cornstarch and a late addition of sugar, makes the texture of this tangy side dish just right. It is easier to prepare than you might think, one head of red cabbage makes an ample amount- probably that of 3-4 store bought jars and the flavor of homemade is incomparable. Many recipes opt for onion and butter, we think the color and taste rings vibrant without.
1 head of red cabbage (core removed and shredded thin)
1/3 cup red wine vinegar
1 tablespoon corn starch
1 1/2 cups apple juice (or 1 1/2 cups water and a diced apple)
1/2 tablespoon or more kosher salt
1/3 cup sugar
1. In a large pot over a medium heat mix vinegar, apple juice or water and apple, corn starch and salt until blended. Add the red cabbage and toss. Cover the pot and cook over a medium heat for 15 minutes, stirring occasionally.
2. Add the sugar, cover and continue to cook for 5 minutes. Remove the cover and cook until the cabbage is tender. Taste and adjust seasonings.
Note: This is wonderful served with Sauerbraten