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Sweet and Sour Cabbage

Submitted by West Africa Cooks on Thu, 2016-07-21 19:21


4 Servings
SourceM. Lashley
Prep time
Cooking time
Total time


This is a good accompaniment to Meat Loaf, Fried Sausages, Pork or Roast Duck.


3⁄4 pounds
white cabbage
1 tablespoon
fat from roast chicken or pork pref (otherwise oil 1 good tbsp)
1 tablespoon
white granulated sugar
1⁄4 cup
dry still cider, or dry white wine (1/2 gill)
vinegar (1 dsrtsp.)
3⁄4 teaspoons
salt (about 3/4 level )
3⁄4 teaspoons
Accent (3/4 level or monosodium glutamate)
1⁄3 teaspoon
pepper and caraway seeds (to taste about each)
2 teaspoons
flour (level blended with 1/4 cup water)


How to make Sweet and Sour Cabbage?

Shred the cabbage finely, and wash well. Melt the fat in a thick-bottomed pan, add the sugar, and watch carefully over a fairly low heat until sugar turns brown, stirring it from middle to sides as it changes colour. Then throw in the cabbage, which will sizzle fiercely for a minute.Toss it around with a spoon until all the shreds are shiny with fat, then add the cider (or wine), the vinegar and the seasonings.

Continue cooking gently until the cabbage is almost tender (20 to 30 minutes), then add the flour-water mix. As this will tend to dry up on the bottom of the pan, cook over very low heat. Now cook for another 10 minutes, and serve in a well heated glass serving dish.

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