Publisher Photo
Publisher Photo
For a different side dish from the mash potatoes, I serve this red cabbage dish. It all such a pop of color on the plate and it also very delicious.—Lisa Gibbons, Wildwood, Illinois
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 jars (16 ounces each) shredded sweet-and-sour red cabbage
  • 5 bacon strips, cut into 1/2-inch pieces
  • 1/2 cup chopped onion
  • 2 small apples, peeled and diced
  • 2 teaspoons vinegar
  • 2 teaspoon brown sugar
  • Pinch ground cloves
  • 3 tablespoons all-purpose flour

Directions

Drain cabbage, reserving liquid; set cabbage aside. Add enough water to liquid to equal 1-1/3 cups; set aside. In a large skillet, cook bacon until crisp. Remove bacon to paper towel to drain. Discard all but 1 tablespoon of the drippings. Cook the onion in drippings until tender. Add apples, vinegar, brown sugar and cloves. Combine flour with reserved liquid; pour into skillet. Bring to a boil; cook and stir 1 minute or until thickened. Stir in cabbage and bacon; heat through. Yield: 6-8 servings.
Originally published as Spicy Red Cabbage in Country Woman September/October 1994, p35

Nutritional Facts

1 cup: 151 calories, 8g fat (3g saturated fat), 9mg cholesterol, 274mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 2 jars (16 ounces each) shredded sweet-and-sour red cabbage
  • 5 bacon strips, cut into 1/2-inch pieces
  • 1/2 cup chopped onion
  • 2 small apples, peeled and diced
  • 2 teaspoons vinegar
  • 2 teaspoon brown sugar
  • Pinch ground cloves
  • 3 tablespoons all-purpose flour
  1. Drain cabbage, reserving liquid; set cabbage aside. Add enough water to liquid to equal 1-1/3 cups; set aside. In a large skillet, cook bacon until crisp. Remove bacon to paper towel to drain. Discard all but 1 tablespoon of the drippings. Cook the onion in drippings until tender. Add apples, vinegar, brown sugar and cloves. Combine flour with reserved liquid; pour into skillet. Bring to a boil; cook and stir 1 minute or until thickened. Stir in cabbage and bacon; heat through. Yield: 6-8 servings.
Originally published as Spicy Red Cabbage in Country Woman September/October 1994, p35

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