Sicilian Sweet and Sour Cabbage

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!

Course Side Dish

Cuisine Sicilian-Italian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 45

Servings servings

Calories 100kcal

Author Nadia Fazio

Ingredients

1 kg green cabbage 1 small cabbage or ½ large, thinly sliced
3 tbsp. olive oil
2 cloves garlic finely minced
¼ cup white wine or water
2 tbsp. tomato paste
¾ teaspoon salt
1 tbsp. granulated sugar
⅓ cup white vinegar
black pepper to taste

US Customary - Metric

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

Substitutions and Variations

-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.

Storage

-Keep refrigerated for up to 3 days.
-This dish is even better enjoyed at room temperature the following day.

Nutrition