Sweet-and-Sour Cabbage

Name: Sweet-and-Sour Cabbage
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6-8 servings.
Cuisine: German Recipes, German Side Dishes
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

"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."

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.

If Cooking for Two: Cabbage keeps well when frozen in airtight containers.

Nutrition Facts

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

Originally published as Sweet-and-Sour Cabbage in Reminisce January/February 1994

Reviews

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Average Rating:

Cwedde

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! :)
Flowerlady1944

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!!!!!!!