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I usually serve this great side dish with pork roast or sausages. You can't beat the sweet-and-sour taste.
Nutritional Facts 1 serving equals 118 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 146 mg sodium, 27 g carbohydrate, 3 g fiber, 2 g protein.
Originally published as Ruby Red Cabbage in Taste of Home Annual Recipes Annual 2000, p68
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Reviewed on Jan. 31, 2011 by cajeanjean
This was delicious and really easy to make. Very nice with roast pork. The cabbage stayed a lovely red colour and the sauce was very tasty. Even those not that keen on cabbage enjoyed this dish.
Reviewed on Oct. 18, 2010 by Juansmom
I was looking for a recipe that tasted just like the jarred sweet and sour red cabbage we love, but better. This is it! I did make some changes to suit our preferences. I omitted the dried cranberries and the jelly, increased the butter to 4 tablespoons, and increased the brown sugar a bit too (because I left out the jelly). In my opinion, it doesn't need the oven at all, it can continue to cook on the stovetop. I actually transfered the cabbage to a crockpot because it was being served at a party, so it continued to cook on high for a half hour and then warm to hold until serve time. I served it with a grilled pork loin with a spicy dry rub, but will serve it with our Sauerbraten as well.
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