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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 each: 118 calories, 1g fat (1g saturated fat), 3mg cholesterol, 146mg sodium, 27g carbohydrate (22g sugars, 3g fiber), 2g 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


Reviews for Ruby Red Cabbage

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(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
Pinfox 73027
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
cajeanjean 50580
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
Juansmom 70366
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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