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Sweet-Sour Red Cabbage Recipe

Sweet-Sour Red Cabbage Recipe photo by Taste of Home

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This crunchy eye-catching cooked cabbage is seasoned with a flavorful blend of vinegar, spices and bacon. Even when my mom fixes a big batch, the bowl gets emptied quickly. —Cathy Eland Hightstown, New Jersey

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Sweet-Sour Red Cabbage Recipe

Prep: 15 min. Cook: 40 min.

Yield: 8-10 Servings

15 40 55

Ingredients

1/2 cup cider vinegar
1/4 cup sugar
1/4 cup packed brown sugar
1 medium head red cabbage, shredded (10 cups)
2 bacon strips, diced
1 medium tart apple, peeled and chopped
1/2 cup chopped onion
1/4 cup water
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves

Directions

In a large bowl, stir the cider vinegar and sugars until sugars are dissolved. Add cabbage; toss to coat. Let stand for 5-10 minutes. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
In the drippings, saute apple and onion until tender. Stir in water and cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes.
Stir in the remaining ingredients. Simmer, uncovered, for 5 minutes or until tender. Sprinkle with reserved bacon just before serving. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 96 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 161 mg sodium, 18 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Sweet-Sour Red Cabbage in Taste of Home February/March 2001, p35

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Sweet-Sour Red Cabbage

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Reviewed on Jan. 22, 2012 by TerryLaPorte

This is now one of my favorites. The flavor and texture are excellent.

Reviewed on Jan. 31, 2011 by aleanak

Fantastic. Added more bacon and no apples. Will definitely make this again!

Reviewed on Jan. 01, 2011 by lorajean18

This is perfect with the Hungarian chicken!

Reviewed on Aug. 27, 2009 by nahrendo

My husband is German...I make this for him at all special occassions. It's so good! Cook it a little longer than it calls for...best when tende, not crisp.