I have always loved sweet and sour foods. My very first food-cooking article was for VOGUE and was a comparative story and recipes on the sweet and sour foods of different nations. The idea came easily to me as an old comp-lit major.
Yesterday as I was making sweet and sour red cabbage to go with roast duck, it occurred to me after all these years that I had been missing an easy way to do sweet and sour. Instead of three or more ingredients for flavoring, I simply used a third of a cup of balsamic vinegar for a whole head of cored and thinly shredded cabbage. The actual recipe will have to wait for my forthcoming--a few years--book, The Intolerant Gourmet.
The result was fabulous. I also used anise seed instead of the conventional carraway and I thought that was a great improvement.