Please consult the OU's guidelines for checking fruits and vegetables.

Sweet and Sour Red Cabbage
Sweet and Sour Red Cabbage Eileen Goltz | Pareve
25 minutes 15 minutes
10 minutes

Cabbage may be infested with black/gray thrips or aphids and, less often, cabbage worm. Though cabbage infestation is seasonal, being more prevalent during the summer months, our research has indicated that outbreaks of infestation do occur in the winter months as well. We, therefore, recommend that cabbage be inspected throughout the year. Please see “Kashrut Instructions” below.

Ingredients
  • 1 small red cabbage, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1/3 cup yellow onion, thinly sliced
  • 1/2 cup maple syrup
  • 1 teaspoon sugar
  • 2 Tablespoons olive oil
  • ½ cup red wine vinegar
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon fennel seed, crushed
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 Tablespoon mustard seed

Instructions
  1. Steam cabbage and onion with 1/4 cup water in a covered saucepan over medium high heat (or microwave) until cabbage is softened but still crunchy, not more than 5 minutes.
  2. Add other ingredients and cook on medium high heat for 5 more minutes, to blend flavors (microwave, 2 minutes).
  3. Taste and correct seasoning, then cool to room temperature.

Kashrut Instructions

RED CABBAGE:

DESCRIPTION: Cabbage is a common ball-shaped leafy vegetable. Wrapper leaves are the 2–3 loosely attached leaves on the outside of the cabbage head. These are generally not consumed and most or all of these leaves may have been removed by the time the head reaches the consumer. Most commonly, only the tightly packed leaves that form a ball are eaten. Generally, two leaves, one from each side, will form a layer completely covering the circumference of the cabbage head.

INFESTATION: Though red cabbage does not generally host bugs, there are infrequent periods of infestation. Therefore, the consumer should be alert for any indications of insect presence, such as holes in the leaf of the cabbage. As an additional safeguard, washing the leaves is recommended in the absence of inspection.

INSPECTION:

  1. Peel away loose outer leaves and discard.
  2. Core and split the cabbage in half, allowing the leaves to be pulled away more easily.
  3. Wash both sides of each leaf.

Shredded cabbage may be washed in a colander. No inspection is required.