Looking for a side dish that is easy, a bit different, and still delicious? Low sodium and low fat too! Perfect for a holiday dinner, or as a side dish at a barbeque. It is even delicious on a bratwurst rather than sauerkraut. Good warm or cold it adds a zesty flavor to your meal! Take it to a potluck and you will be surprised how quickly your contribution disappears! In the fall I love this dish with pulled pork sandwiches, a flavorful combo! This recipe includes pickled onions. The recipe for pickled onions can be found in Tried and True Favorites!

1 medium head green cabbage

1 cup pickled onions

1 cup liquid from pickled onions

1 teaspoon caraway seed

½ teaspoon coarse grated black pepper

½ teaspoon celery seed

Core cabbage to remove thick, white stem.  Cut cabbage head into fourths. Take each fourth and rough chop with large knife. Do not grate.

Cover cabbage with water and bring to a boil.  Cover and remove from heat.  Allow cabbage to rest in hot water 8 minutes.  Shock in ice water to stop cooking. Drain well.

In large bowl add cabbage, onions, liquid, and spices. Stir well.  Cover and refrigerate 2 or more hours.  Heat prior to serving or enjoy cold.


Categories: Seasonal Favorites

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