With just six ingredients, sweet and sour cabbage is a snap to make and is equally good served hot or cold. It goes well with pork in any form.

If you're tired of the same old vegetable side dishes, here'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 — voilà! — 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's nothing required — no sauces, no extras — 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's natural fattiness.

Consisting of just six ingredients, this recipe is a snap to make — and the balance of sweet and sour is up to you. My sourpuss family isn'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.

And by the way, combining red cabbage with an acid — balsamic vinegar, in this case — 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 — a welcome bonus even if it's not a very cabbage-y thing to do.

Finally, sweet and sour cabbage can be made a few days ahead and is equally good served hot or cold. In other words, it'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?

Start to finish: 1 hour (25 active)Servings: 42 teaspoons minced garlic2 tablespoons olive oil½ cup balsamic vinegar1 to 2 tablespoons brown sugar (light or dark), or to taste4 cups shredded red cabbageOne 14.5-ounce can chopped tomatoes, preferably fire-roastedKosher saltBlack pepperIn 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.