Sweet and sour is a wonderful mix.  In this case, we are using the Hungarian trick of cooking with a green pepper that is then then discarded.  The zip lingers. 

• 1 to 2 tablespoon safflower or vegetable oil
• 1 onion, sliced
• 1 pound red cabbage, cored and shredded
• 2 cooking apples
• 1 green bell pepper, quartered
• 1/4 cup apple cider vinegar
• 1/4 cup raisins
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 cup apple cider
• 2 tablespoons mild-flavored honey
• Salt and freshly ground black pepper to taste
• 1 cup sour cream

Method

METHOD

Peel and core the apples.  Slice into medium-fine slices.

Heat 1 tablespoon oil in a heavy-bottomed skillet or fry pan large enough to hold the uncooked cabbage. Stir in onion and saute over medium-low heat until onion softens.

Stir in cabbage which should be slightly moist from washing.  Cover and let cook for just three minutes.  This initial cooking makes it easier to work with as it cooks it down slightly. 

Add apples, green pepper, vinegar, raisins, and spices, and stir to combine well with cabbage.  Drizzle honey over all and stir again to distribute evenly.  Add the apple cider and continue to cook, stirring occasionally, for 10 - 15 minutes or until cider has cooked down.  Remove and discard the green pepper pieces.

Season with salt and freshly ground pepper and remove from the heat. Let cool a moment and stir in the sour cream.

Serves 4

Contributor: Leah Kaplan

recipe from www.inmamaskitchen.com

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