Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Sweet-Sour Red Cabbage

Article Image
Scott Phillips

Yield: Yields 5 cups.

Servings: 6

I love this as a side dish because its sweet flavors go so well with my recipe for Mustard-Sage & Maple-Glazed Pork Roast and because the sour-tangy element highlights the flavors in the glaze.

Ingredients

  • 1 Tbs. olive oil
  • 6 oz. applewood-smoked bacon (about 7 slices), cut into julienne (to yield 1-1/2 cups)
  • 1 large yellow onion (12 oz.), thinly sliced (to yield 2 cups)
  • 1 small head red cabbage (about 2 lb.), cored, cut into eighths, and thinly sliced crosswise (to yield about 8 cups)
  • 1 cup dark brown sugar
  • 1/4 cup red-wine vinegar
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 250
      Fat Calories (kcal): 60
      Fat (g): 6
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 10
      Sodium (mg): 400
      Carbohydrates (g): 46
      Fiber (g): 2
      Protein (g): 5

Preparation

  • In a 5- or 6-quart Dutch oven, heat the oil over high heat, add the bacon, and cook, stirring occasionally, until its fat is rendered and the bacon is crisp, 3 to 4 min. Add the onion and cook, stirring frequently, until soft and lightly colored, about 3 min. Add the cabbage and cook, stirring regularly, until just wilted, about 5 min. Add the brown sugar and vinegar, stir well, and let cook until the cabbage is wilted but still has a bit of crunch left to it, about 5 minutes. Season with 3/4 tsp. salt and several grinds of pepper. Adjust the acidity or sweetness with a touch more vinegar or sugar if you like, and add more salt and pepper if needed.

Make Ahead Tips

The cabbage will hold well, in the covered pot, for several hours.

Reviews

Rate or Review

Reviews

  • M_R_ | 12/07/2015

    I agree ?ith other reviewers that the amount of sugar is EXCESSIVE!

  • M_R_ | 12/07/2015

    I agree ?ith other reviewers that the amount of sugar is EXCESSIVE!

  • MairiC | 03/20/2015

    We liked it. To me, if a dish is to have balanced flavours, then equal elements have to be added....so it stands to reason to me, that if you add a quarter cup of vinegar, that you add a quarter cup of sugar, which is what I did. For our taste preferences, this was a good amount.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks