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Spiced Red Cabbage Recipe
Spiced Red Cabbage Recipe photo by Taste of Home

Spiced Red Cabbage Recipe

Publisher Photo
When it comes to vegetable dishes, this traditional one is at the top of my list. The wonderful sweet-sour aroma and taste remind me of home. Plus, it looks so pretty on the table. -Karin Cousineau, Burlington, North Carolina
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES: 6 servings

Ingredients

  • 1/2 medium head red cabbage, diced
  • 1 tablespoon canola oil
  • 1/2 cup chopped onion
  • 1 medium tart apple, quartered
  • 3 tablespoons tarragon vinegar
  • 1 tablespoon sugar
  • 1 bay leaf
  • 1 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cloves

Nutritional Facts

One 1/2-cup serving (prepared without salt) equals 78 calories, 3 g fat (0 saturated fat), 0 cholesterol, 23 mg sodium, 14 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Directions

  1. In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain. Return to pan; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Remove bay leaf. Yield: 6 servings.
Originally published as Spiced Red Cabbage in Taste of Home December/January 1996, p35

Nutritional Facts

One 1/2-cup serving (prepared without salt) equals 78 calories, 3 g fat (0 saturated fat), 0 cholesterol, 23 mg sodium, 14 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Reviews for Spiced Red Cabbage

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   (2)
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MY REVIEW
Reviewed Apr. 17, 2013

My mom use to make this when I was a kid to go with sauerbrauten. It was one of my very favorite side dishes! I haven't made it in a long time. The only difference was we don't add the bay leaf or oil. It was great! Thanks for reminding me of an old family favorite! My children enjoyed it also.

MY REVIEW
Reviewed Nov. 18, 2010

I have made this recipe every Thanksgiving for years. My mother loves it. Leftovers (if there are any) are good hot or cold. I usually double this recipe to assure that we DO have leftovers. :)

MY REVIEW
Reviewed Jan. 24, 2008
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