Nanny's Holiday Purple Cabbage

Cindy DeVore

By
@valleygreennaturals

Talk about beautiful and seasonal goodness! I can't remember a Thanksgiving in my life when our family hasn't prepared my grandmother Nanny's purple cabbage. It must be the German heritage in me that absolutely loves the flavor of this wonderful side dish of the Autumn season. It's an heirloom recipe in our family -- simple to make -- and I hope you enjoy it as much as our family has for generations.


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Serves:

8

Prep:

15 Min

Cook:

25 Min

Ingredients

4 c
purple cabbage, shredded
1 c
vinegar
1/4 c
water reserved from cooking cabbage
6 Tbsp
brown sugar
2 Tbsp
corn starch
1/2 tsp
salt
2 Tbsp
real butter

Directions Step-By-Step

1
Fill a medium pot with water, add a pinch of salt, and bring to a boil.
2
Add the cabbage to the boiling water and cook until just tender. When cooked, remove from heat and drain cabbage in colander. Pour cooked cabbage into Pyrex bowl. Cover and set aside in a warm area.
3
In a medium saucepan, mix the dry ingredients with the liquids, and cook over medium to low heat until slightly thickened.
4
Reduce heat, and continue to cook the thickened sauce at a very low temperature for 10 minutes, stirring often.
5
Pour sauce over cooked cabbage in bowl, add butter, and mix gently. Keep cabbage/sauce mixture hot for 15 minutes before serving.

About this Recipe

Course/Dish: Sides, Vegetables
Other Tags: Quick & Easy, Healthy