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Ruby Red Cabbage Recipe

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5 3
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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.
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 8-10 servings

Ingredients

  • 1 cup dried cranberries
  • 1 tablespoon butter
  • 1 large head red cabbage (about 3 pounds), thinly sliced
  • 1/4 cup red wine vinegar
  • 1/4 cup apple juice
  • 1/4 cup plum or currant jelly
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

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.

Directions

  1. In a Dutch oven or large saucepan, cook cranberries in butter until softened, about 3 minutes. Add the remaining ingredients. Cover and cook over medium-low heat until cabbage is wilted, about 5-7 minutes.
  2. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 1 hour or until tender. Serve with a slotted spoon. Yield: 8-10 servings.
Originally published as Ruby Red Cabbage in Taste of Home Annual Recipes Annual 2000, p68

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.

Reviews for Ruby Red Cabbage(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Apr. 10, 2014

Great tasty recipe, i have cooked it a number of times now and just use a large covered fry pan. Really tasty.

MY REVIEW
Reviewed Jan. 31, 2011

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.

MY REVIEW
Reviewed Oct. 18, 2010

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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