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<p>If you&#8217;re tired of the same old vegetable side dishes, here&#8217;s a recipe that promotes the lowly red cabbage from side dish to protein partner. All you have to do is cook it up sweet and sour and &#8212; voila! &#8212; your side dish is now ready to walk down the aisle arm in arm with pork in any form: chops, smoked chops, roast, ham, Canadian bacon, kielbasa, Italian sausages. Really, there&#8217;s nothing required &#8212; no sauces, no extras &#8212; other than cooking the pork and lowering it onto the cabbage. What makes this dish such a good partner for pork? Its sourness cuts right through the meat&#8217;s natural fattiness.</p><p>Consisting of just six ingredients, this recipe is a snap to make &#8212; and the balance of sweet and sour is up to you. My sourpuss family isn&#8217;t a fan of sugar in savory dishes, so I added just a single tablespoon of brown sugar to the cabbage. But if the dish then strikes you as too tart, by all means add a second tablespoon or even a tad more.</p><p>And by the way, combining red cabbage with an acid &#8212; balsamic vinegar, in this case &#8212; turns its color from dull blue-ish red to jewel-like pink. All of a sudden, this veggie is scoring an A-plus in visuals &#8212; a welcome bonus even if it&#8217;s not a very cabbage-y thing to do.</p><p>Finally, sweet and sour cabbage can be made a few days ahead and is equally good served hot or cold. In other words, it&#8217;s not just a wintertime food. Try it in the summer as a tangy alternative to coleslaw. Grilled hot dogs topped with sweet and sour cabbage anyone?</p><p><strong>Sweet and sour cabbage </strong></p><p>Start to finish: 1 hour (25 active)</p><p>Servings: 4</p><p>2 teaspoons minced garlic </p><p>2 tablespoons olive oil</p><p>1/2 cup balsamic vinegar</p><p>1 to 2 tablespoons brown sugar (light or dark), or to taste</p><p>4 cups shredded red cabbage</p><p>One 14.5-ounce can chopped tomatoes, preferably fire-roasted</p><p>Kosher salt</p><p>Black pepper</p><p>In a large skillet cook the garlic in the oil over medium heat, stirring until fragrant, about 1 minute. Add the vinegar and sugar and cook, stirring until the sugar is melted. Add the cabbage, tomatoes and 1/2 teaspoon salt and bring the liquid to a boil. Reduce the heat to medium-low, cover tightly and cook, stirring occasionally, until the cabbage is very tender, about 30 minutes. If there is still a lot of liquid in the pan, increase the heat to medium-high and simmer, uncovered, until most of the liquid is reduced. Add salt and pepper to taste.</p><style>
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<div class="neCaption">Cooking red cabbage sweet and sour style yields a side dish that can accompany pork in any form. </div></div><div class="metaInfo"><photo0>https://www.timesleader.com/wp-content/uploads/2018/01/web1_AP18024712104776.jpg</photo0><caption0>Cooking red cabbage sweet and sour style yields a side dish that can accompany pork in any form. </caption0><photoCredit0>Sara Moulton via AP </photoCredit0></div></div>
<div class="metaInfo"><bylineMeta><p>By Sara Moulton</p><p>The Associated Press</p></bylineMeta></div><div class="metaInfo"><factboxMeta><p><strong>Nutritional information per serving</strong>: 130 calories; 48 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 364 mg sodium; 17 g carbohydrates; 3 g fiber; 13 g sugar; 2 g protein</p></factboxMeta></div><div class="metaInfo"><shirttailMeta><p>Sara Moulton is host of public television&#8217;s &#8220;Sara&#8217;s Weeknight Meals.&#8221; She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows including &#8220;Cooking Live.&#8221; Her latest cookbook is &#8220;HomeCooking 101.&#8221;</p></shirttailMeta></div>

Pair pork with cabbage for a tasty main dish