Sicilian sweet and sour cabbage is an easy, one pan side dish made with few ingredients. Sugar and vinegar are stirred in at the end of cooking for that distinct Sicilian sweet and sour flavor! Enjoy warm or at room temperature.
Let’s be honest, most of us don’t reach for a head of cabbage when considering side dishes for dinner. This often overlooked superfood is packed with nutrients, is economical and is definitely worthwhile considering when planning your meals.
You can definitely sauté cabbage until tender and serve as is. But stir in a bit of sugar and vinegar at the end of cooking and you have a far from ordinary, flavorful side dish!
Sweet and sour cabbage, or cappuccio in agrodolce, another Sicilian sweet and sour recipe to add to my collection! Check out a complete list of recipe ideas further below.
Origins of Sweet and Sour Cooking in Sicily
Sicilian cuisine was influenced by centuries of foreign invaders, but no doubt the biggest impact came as a result of the Arabic presence. The Arabs brought sugarcane over to the island and this ingredient became commonly used for sweet and sour dishes whereas previously honey was the ingredient of choice.
Sweet and sour cooking methods were also commonly used as a means of food preservation at a time when refrigeration was not available.
You’ll notice in all the sweet and sour recipes I shared that they are best enjoyed after sitting for several hours or even the following day as the flavors have had time to mingle.
Ingredient List
- Cabbage: I used green cabbage, thinly sliced
- Garlic: 1 or 2 cloves
- Tomato paste: for color and flavor
- White wine: to deglaze or water works as well
- Granulated sugar
- White vinegar
- Olive oil
- Salt and pepper, to taste
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Step 1
Thinly slice the cabbage.
Step 2
Sauté the cabbage in a large skillet along with minced garlic. Deglaze with white wine. Stir in tomato paste and cook, partially covered for 30 minutes.
Step 3
Stir in the sugar and vinegar and cook a few minutes longer.
Step 4
Let sit for 1 hour before serving.
Recipe Notes
–Pine nuts and raisins (1 tbsp. or 2 of each) may be stirred in a few minutes before adding the sugar and vinegar.
–Water may be used in place of white wine in step #4.
-If you prefer, the tomato paste may be omitted from the recipe.
-Keep refrigerated for up to 3 days.
-This dish is even better enjoyed at room temperature the following day.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more Sicilian sweet and sour recipes!
- Sicilian Sweet and Sour Chicken
- Sicilian Sweet and Sour Meatballs
- Sweet and Sour Squash
- Eggplant Caponata
- Sicilian Fish with Mint, Vinegar and Onions
- Sweet and Sour Rabbit
- Eggplant Caponata with Swordfish
Ingredients
- 1 kg green cabbage 1 small cabbage or 1/2 large, thinly sliced
- 3 tbsp. olive oil
- 2 cloves garlic finely minced
- ¼ cup white wine or water
- 2 tbsp. tomato paste
- ¾ tsp salt
- 1 tbsp. granulated sugar
- â…“ cup white vinegar
- black pepper to taste
Instructions
- Rinse the cabbage well. Remove the core and slice thinly.
- Heat olive oil in a large skillet over medium heat and add garlic. Sauté for 30 seconds.
- Add chopped cabbage, a pinch of salt and stir. Cook for 5 minutes, stirring occasionally.
- Pour in white wine, stir and cook an additional 5 minutes.
- Stir in tomato paste, lower heat to medium low, partially cover and cook for 30 minutes, stirring occasionally. If the pan becomes dry, add water 1 tbsp. at a time as needed.
- Stir together the sugar and vinegar until the sugar is fully dissolved.
- Raise the heat to medium high and pour the vinegar/sugar mixture into the pan. Stir to fully distribute and cook an additional 5 minutes.
- Add black pepper and, if needed, extra salt.
- Let sit for about 1 hour before serving.
Notes
–Water may be used in place of white wine in step #4.
-If you prefer, the tomato paste may be omitted from the recipe. Storage -Keep refrigerated for up to 3 days.
-This dish is even better enjoyed at room temperature the following day.
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