Miriam Margulies’ Sweet and Sour Red Cabbage

Cabbage Plated IIThis is from RECIPES REMEMBERED, a marvelous book published by the Museum of Jewish Heritage – A Living Memorial to the Holocaust. Author June Feiss Hersh meticulously presents recipes shared by survivors and their descendants. The contributors are Jews from around the world, so with their personal stories come special flavors and seasonings that reflect their origins.  The author of this recipe lived in Austria under Nazi rule until 1940, when an uncle managed to get papers to bring her (then 10 years old) and her mother to America. This story ends happily with a reunion with her father after the war. She is now the mother of two with seven grandchildren and a great-grandchild!

Recipes Remembered Cover This  dish is delicious hot or cold and can be adapted for Passover. Hot, it would be a good accompaniment to a brisket and would certainly add color to a Seder table. You can double the recipe with confidence that it will keep for at least 5 days in the fridge. Larry and I enjoyed the cold cabbage leftovers from my trial run on a roast beef sandwich on home-made rye bread!           Makes 4 to 5 C





1 large onion, peeled and sliced
2 TBSP vegetable oil
1 small head red cabbage (about 1 lb), cored and shredded (about 4 C)*
¼ C water
1 tsp. all-purpose flour OR matzah cake meal
¼ C apple cider vinegar
¼ C sugar
Salt and freshly ground pepper

*Packaged shredded red cabbage is available where fresh produce is sold in grocery stores. It works well in this recipe and is a time- and mess-saver!

Onions softeningCabbage and Onions in PanCabbage with VinegarBag of cabbage

Heat the oil in a large skillet over low heat. Add the onions and cook, stirring occasionally, until soft, about 15 minutes. (You can shred the cabbage while the onions are cooking.) Add the cabbage and water to the softened onions and cover the pan; cook over low heat for about 15 minutes, until the cabbage is soft and wilted. Mix in the flour or cake meal, vinegar and sugar and cook for two more minutes until all is well combined. (Enjoy the change in color caused by the vinegar!) Season to taste with salt and pepper; add vinegar or sugar for desired sweet and sour balance. Serve hot or cold.

Cabbage Plated II

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3 thoughts on “Miriam Margulies’ Sweet and Sour Red Cabbage

  1. I have tried the print function and it works well! You can eliminate parts of the recipe or illustrations by using the delete option for the shaded areas that appear as you move the cursor over the page.

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