Happy Good Friday! That means Easter is Sunday. No big dinner this year, the kids are all busy with their spring break plans and Meathead and I are busy packing, we move next week. Yikes! I think sides are the best part of holiday meals, and this red cabbage is one of my favorites for Easter.
I got this recipe from my aunt, a great cook, who had this on her holiday table many a time. She gave me the recipe years ago and I love it. The kids, not so much. I just make it for Meathead and me.
Red cabbage is easy to make and this version is…traditional? German? Bohemian? I don’t really know, it’s just good. It’s sweet and tangy, with vinegar and sugar, and a little cinnamon and grape jelly. Yep, grape jelly. Is this common? Anyone else make it this way? Just curious.
If you need any other side ideas, some of our favorites are cheesy potatoes, corn casserole and German potato salad. And this delicious red cabbage, it just screams Easter with its gorgeous purple color.
Happy Easter, Kelly
- 1 head red cabbage, cored and shredded
- 1 cup water
- 1 tablespoon vegetable oil
- 2 tablespoons flour, approx.
- Salt and pepper, to taste
- 6 tablespoons white vinegar
- 4 or 5 teaspoons sugar
- A little cinnamon, a pinch maybe??
- ½ jar grape jelly (a small, 12-ounce jar)
- Put shredded cabbage into large pot and add 1 cup water. Cover with lid, and “steam” until tender but not mushy, stirring occasionally.
- Add 1 T oil and sprinkle with flour, about 2 T. Mix to combine well, and cook a minute or two. Season with salt and pepper. Add the cinnamon, vinegar and sugar. Stir to combine, then add ½ jar grape jelly. Stir well until jelly has melted and sauce is thick. Taste and adjust seasonings.