Sweet-and-Sour Cabbage Recipe

4.5 2 2
Sweet-and-Sour Cabbage Recipe
Sweet-and-Sour Cabbage Recipe photo by Taste of Home
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Sweet-and-Sour Cabbage Recipe

Read Reviews
4.5 2 2
Publisher Photo
"I HELPED MOTHER shred the cabbage and cut up the apples for this recipe. The touch of tartness is wonderful with the sauerbraten. This is one part of the meal that is even tastier if it can be made ahead."
Recommended: Southern Thanksgiving
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 2 tablespoons bacon drippings or vegetable oil
  • 1/4 cup packed brown sugar
  • 3 tablespoons vinegar
  • 1 cup water
  • 1/4 teaspoon salt
  • Dash pepper
  • 4 cups shredded red cabbage
  • 2 apples, peeled and sliced

Directions

In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally. Yield: 6-8 servings.
If Cooking for Two: Cabbage keeps well when frozen in airtight containers.
Originally published as Sweet-and-Sour Cabbage in Reminisce January/February 1994, p47

Nutritional Facts

1 cup: 82 calories, 4g fat (2g saturated fat), 4mg cholesterol, 99mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 1g protein.

  • 2 tablespoons bacon drippings or vegetable oil
  • 1/4 cup packed brown sugar
  • 3 tablespoons vinegar
  • 1 cup water
  • 1/4 teaspoon salt
  • Dash pepper
  • 4 cups shredded red cabbage
  • 2 apples, peeled and sliced
  1. In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally. Yield: 6-8 servings.
If Cooking for Two: Cabbage keeps well when frozen in airtight containers.
Originally published as Sweet-and-Sour Cabbage in Reminisce January/February 1994, p47

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MY REVIEW
Cwedde User ID: 6768028 31724
Reviewed Aug. 18, 2012

"This is one of my absolute favorite recipes. We enjoy it warm, right off the stove or even cold the next day. I'm not a big fan of cabbage but this is WONDERFUL! :)"

MY REVIEW
Flowerlady1944 User ID: 1843797 40929
Reviewed Feb. 5, 2010

"I found this in "The Complete Guide to Country Cooking." I had just made Red Cabbage casserole a couple weeks ago . This one is great!!! I am sending a copy to my daughter-in-law who loves cabbage anything. My husband who usually doesn't like red cabbage likes both. I serve either with lean pork steaks or bone in roasted/broiled chicken breasts. Thank You Barbara White from Cross Plains, WI for this recipe. I love it big time!!!!!!!"

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