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Sweet and Sour Red Cabbage

LAURA NASON

"Red cabbage side dish that is sooo addictive."
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Ingredients

35 m servings 277 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Place cabbage in a medium saucepan with water and salt, and bring to a boil. Stir in brown sugar and caraway seeds. Cook 12 minutes, or until cabbage is tender; drain.
  2. In a medium bowl, toss cabbage with vinegar and butter until thoroughly coated.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts


Per Serving: 277 calories; 12.1 g fat; 43.3 g carbohydrates; 3.5 g protein; 31 mg cholesterol; 153 mg sodium. Full nutrition

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Reviews

Read all reviews 40
  1. 55 Ratings

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Most helpful positive review

Good, I leave out the caraway seeds, no one in my family will touch them. I also used bacon grease instead of butter and left the bacon pieces in. I also don't boil the cabbage, I just let it co...

Most helpful critical review

Too much vinegar, even though Ann liked it.

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Good, I leave out the caraway seeds, no one in my family will touch them. I also used bacon grease instead of butter and left the bacon pieces in. I also don't boil the cabbage, I just let it co...

I took this to a Legion pot luck dinner. A German couple who attended gave this a 5 star rating. I thought it had just the right blend of all of the ingredients.

This was very tasty. Will definitly make again. I've been searching for a good sweet red cabbage recipe and have found it.

I cooked it in slow cooker until desired doneness of cabbage. I also used spiced apple cider and some water. Adjust sugar and vinegar to taste. I served it with a pot roast and my family though...

Very good, just the right amount of tanginess

Very good and easy; I threw all the ingredients in a crockpot and cooked for 4 hours with a couple of changes: I used Apple Cider Vinegar and left out the caraway seeds. Next time I would repl...

Quick, easy and tasty. Goes great with a roast and mashed potatoes. I used green cabbage instead of red and it was just fine.

Yummy side! The butter got chunky after a day in the fridge, but otherwise this recipe is A+!

Not quite zesty enough for my taste but still very good.