I've been making another Sweet and Sour Red Cabbage recipe for years (from an old Betty Crocker cookbook of mine). A very similar recipe, pretty much all the same ingredients although, the way it is assembled is different. Flour is added to thicken sauce to a glaze. It is added to the bacon fat before sugar and vinegar. The ratio for brown sugar to vinegar is 1/4 cup brown sugar, 1/4 cup WHITE vinegar. So I can understand why others find this recipe way too sweet with a full cup of brown sugar. The version I make delivers a sweet sour side dish that in my taste is perfect. Not only does it go great with most anything including pork, it is also a staple on our table for Thanksgiving and Christmas turkey dinners. Try it with turkey, you will love it. Whenever I bring the Betty Crocker version anywhere, I'm begged for the recipe.
Very good but only if you reduce the sugar. I used 1/2 cup and it was nice, but may still be too sweet for some palates. I'd recommend starting with 1/3 of a cup and then adjusting upwards. Was very surprised to find the recipe required no additional salt at all! I also substituted Applegate Farm Turkey Bacon for pork bacon and increased the olive oil to 3 tablespoons.
I followed the recipe exactly and it was outstanding when served with the pork loin roast. I agree it is sweet so I would not want to eat it with anything else as a side dish, but with the pork, it is a perfect compliment and easily replaces a chutney or applesauce.
My instincts said 1 cup of sugar was too much-I should have listened to my inner cook. 2/3 cup of dark brown sugar would have plenty.
1 cup of sugar??!! I added only 3/4 cups of sugar and found it cloyingly, almost inedibly sweet.
Very easy to make and tastes great ! It goes very well with pork.