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Ruby Red Cabbage

I usually serve this great side dish with pork roast or sausages. You can't beat the sweet-and-sour taste.
  • Total Time
    Prep: 10 min. Bake: 1 hour
  • Makes
    8-10 servings


  • 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


  • 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.
  • Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 1 hour or until tender. Serve with a slotted spoon.

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Average Rating:
  • Pinfox
    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.

  • cajeanjean
    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.

  • Juansmom
    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.