To complement the reddish-purple hue of the cabbage, select a red-skinned plum, such as Santa Rosa, or a deep-purple to black-skinned variety, such as Friar. Serve with ham, pork loin, or roast chicken.
I was able to turn this into a main dish with the addition of chopped, pan-fried ham. I had some fried cabbage to use and some ripe plums, so it was easy to put together. I omitted the bacon and caraway seeds and served lima beans on the side. I'm not a huge fan of cabbage but this was a good way to use it up and a nice alternative to the cliche cole slaw.
