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Sweet-Sour Red Cabbage with Bacon Recipe

Sweet-Sour Red Cabbage with Bacon Recipe

This crunchy eye-catching cooked cabbage is seasoned with a flavorful blend of vinegar, spices and bacon. Even when my mom fixes a big batch, the bowl gets emptied quickly. —Cathy Eland Hightstown, New Jersey
TOTAL TIME: Prep: 15 min. Cook: 40 min. YIELD:8-10 servings

Ingredients

  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 medium head red cabbage, shredded (10 cups)
  • 2 bacon strips, diced
  • 1 medium tart apple, peeled and chopped
  • 1/2 cup chopped onion
  • 1/4 cup water
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cloves

Directions

  • 1. In a large bowl, stir the cider vinegar and sugars until sugars are dissolved. Add cabbage; toss to coat. Let stand for 5-10 minutes. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
  • 2. In the drippings, saute apple and onion until tender. Stir in water and cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes.
  • 3. Stir in the remaining ingredients. Simmer, uncovered, for 5 minutes or until tender. Sprinkle with reserved bacon just before serving. Yield: 8-10 servings.

Nutritional Facts

1 serving (1 cup) equals 96 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 161 mg sodium, 18 g carbohydrate, 2 g fiber, 1 g protein.

Reviews for Sweet-Sour Red Cabbage with Bacon

Sort By :
MY REVIEW
Reviewed Dec. 16, 2014

"Outstanding recipe. Best red cabbage I have ever eaten."

MY REVIEW
Reviewed Jul. 20, 2013

"very good, added a bit more of the vinagar"

MY REVIEW
Reviewed Jan. 22, 2012

"This is now one of my favorites. The flavor and texture are excellent."

MY REVIEW
Reviewed Jan. 31, 2011

"Fantastic. Added more bacon and no apples. Will definitely make this again!"

MY REVIEW
Reviewed Jan. 1, 2011

"This is perfect with the Hungarian chicken!"

MY REVIEW
Reviewed Aug. 27, 2009

"My husband is German...I make this for him at all special occassions. It's so good! Cook it a little longer than it calls for...best when tende, not crisp."

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