Recipe courtesy of David Rosengarten

Sweet-and-Sour Cabbage with Balsamic Vinegar

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  • Level: Easy
  • Yield: 6 servings.
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4 onions, halved lengthwise and sliced thin

1/4 pound sliced prosciutto, cut crosswise into thin strips

8 garlic cloves, minced

5 1 1/2-inch dried chilies

8 tablespoons olive oil

2 pounds Savoy cabbage, cored and shredded

1 tablespoon sugar

6 canned plums tomatoes, drained and chopped (reserve 2/3 cup of the juice)

3 tablespoons balsamic vinegar, plus 2 tablespoons to finish

1/2 cup chicken broth

1/2 teaspoon dried oregano, crumbled minced parsley for garnish


  1. In a heavy kettle, cook the onions with the prosciutto, garlic and chilies in 6 tablespoons of the oil over moderately low heat. Stir until they are softened. Add the cabbage and saute it over moderately high heat, stirring, for 3 minutes. Add the sugar, the tomatoes with the reserved juice, 3 tablespoons of the vinegar, the broth and the oregano. Bring the mixture to a boil, simmer it, covered for 15 minutes.
  2. Let the mixture cool to warm, uncovered, and stir in the remaining 2 tablespoons olive oil, and the remaining 2 tablespoons vinegar. Season to taste. Transfer the cabbage mixture to a serving dish and sprinkle it with the parsley.
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