Sweet and Sour White Cabbage

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This unusual recipe is a good accompaniment for sausages, pork or duck. The mixture can be reheated and tastes even better the second time.


  • 675 g/1Β½ lb (about Β½ head) white cabbage
  • 1 medium-sized onion
  • 25 g/1 oz white cooking fat
  • 1 level tablespoon granulated sugar
  • 1 425 - g/15 - oz can tomatoes
  • salt and freshly milled pepper
  • Β½ level teaspoon caraway seeds
  • 1.5 dl/ΒΌ pint boiling water


    Remove any outer damaged leaves and cut the cabbage into quarters. Cut away the hard stalk and shred the cabbage finely. Peel and finely chop the onion.

    Melt the fat in a heavy saucepan. Sprinkle in the sugar and heat steadily until the sugar melts and just begins to turn golden brown. Immediately add the roughly chopped tomatoes with the juice from the can and the onions and cook for a few moments.

    Add the cabbage, a good seasoning of salt and pepper and the caraway seeds. Toss the ingredients and cook, stirring, for 3–4 minutes. Add the water, cover with a lid and cook gently for about 30 minutes or until the cabbage is tender, but still crisp and juicy.

    Prepare the sauce by mixing the cornflour, sugar, vinegar and water together in a basin.

    Stir into the cabbage and bring back to the boil. Cook for a further 3–5 minutes. Then dish up the whole contents of the pan. Scatter with chopped parsley and serve.