Happy Saint Patrick’s Day! To help you celebrate we suggest you put on your favorite green shirt, grab your favorite North Carolina beer and try this recipe for Country Sweet and Sour Cabbage from the 1989 Goodness Grows Cookbook.
Cabbage on St. Patrick’s Day is a popular choice because of its place in Irish cuisine. In North Carolina, cabbage is a staple for many, too — this versatile vegetable is in season in the spring, summer and fall and can be used to top hot dogs as slaw or served as a savory side dish like the one below.
North Carolina ranks 9th nationally in cabbage production. In 2014 growers produced 64,400,000 pounds of cabbage for $9.6 million in cash receipts.
Country Sweet and Sour Cabbage
- 2 apples, chopped
- 1 onion, chopped
- 1 1/2 tablespoons shortening
- 1/2 medium head red cabbage, shredded
- 1/2 cup water
- 1/2 cup packed brown sugar
- 1/2 cup vinegar
- 1 tablespoon butter
- 1/8 teaspoon salt
Saute apples and onions in shortening in skillet for 10 minutes. Add cabbage and water gradually. Cook for 10 to 15 minutes or until cabbage is tender. Add brown sugar and vinegar. Cook to serving temperature. Stir in butter, salt, pepper to taste just before serving.
Yield: 4 servings. Each serving has 247 calories.