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Red Cabbage Casserole Recipe

Red Cabbage Casserole Recipe photo by Taste of Home

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Since I enjoy spending time with my guests rather than alone in the kitchen, this one's a favorite dish...I've served it with ham, pork and turkey. With its color and eye appeal, I call on it on special days like Christmas or Easter when I'm cooking for a crowd. I'd also recommend it for potlucks. Although my husband and I were "city kids" both born in Toronto, we have been farming since we were married. We have two grown daughters.

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Red Cabbage Casserole Recipe

Prep: 10 min. Cook: 25 min.

Yield: 8-10 Servings

10 25 35

Ingredients

8 cups shredded red cabbage
1 medium onion, chopped
1/4 cup sugar
1 tablespoon canola oil
1 teaspoon salt
1 teaspoon lemon juice
1 to 2 medium tart apples, chopped
1/4 cup red currant jelly

Directions

In a Dutch oven, combine first six ingredients. Cover and cook over medium heat 10-15 minutes or until cabbage is crisp-tender, stirring occasionally.
Add apples; cook 10-15 minutes or until cabbage and apples are tender. Stir in jelly until melted. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 80 calories, 1 g fat (trace saturated fat), 0 cholesterol, 243 mg sodium, 17 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Red Cabbage Casserole in Country Woman September/October 1994, p31

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Reviews for Red Cabbage Casserole

Red Cabbage Casserole

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Reviewed on Apr. 23, 2011 by cookinama

Excellent flavor, I am having a german party and wanted to try it first. The only negative was a lot of liquid left in the pan. I would leave the cover off the pan to let the liquid reduce more. Excellent!!

Reviewed on Jan. 24, 2011 by savanna2

this is just like the German red cabbage i always make 9I am from Germany) but with 1/3 c sugar and 1/3 c red wine vinegar no jelly, no lemon juice. I also cook the apples in with the cabbage. Try it this way, enjoy.

Reviewed on Feb. 18, 2010 by TN Rose

I made this for our Christmas Family get together. Everyone loved it. My sister in law even wanted the recipe. I will definitely make this dish again and will probably add it to my Thanksgiving and Christmas menus. I may even add it to the Saint Patrick's menu also.

Reviewed on Jan. 07, 2010 by maggieaw

Okay... I was curious but very doubtful that this would be good. We eat a lot of fresh raw cabbage but I didn't have many cooked recipes for it. I made a half recipe the night I made baked pork chops and didn't want to buy current jelly just for this recipe so I substituted some plum jam instead. What a great dish! It went so well with the pork and the garlic mini potatoes. We had the best dinner ever with this one. I think it would be great with any dish but try it with chicken and turkey also! This one is going in my make again file!