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Sweet-Sour Red Cabbage

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.


  • 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


  • 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.


Rate or Review

Reviews (10 reviews)

  • Hassab | 09/02/2019

    I don't know if my head of cabbage was bigger than normal or if I just sliced it too thick but the 1/4 to 1/4 recommended by these posters led to a nice lightly flavored dish but that's not what this is supposed to be (I have a german stepmother - this was always served at her mother's house). I had to almost double that and cook it much longer to get it to taste the way it should. I would recommend making double and then starting with half that and work your way up. And don't be afraid to let it stew a while!

  • 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.

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