Sweet-Sour Red Cabbage-German

“I got this out of my (wedding gift) 1973 Betty Crocker Cookbook. I have been making it for years. My mother in law is German and she can't believe I didn't get this out of a German cookbook. I have to make it ever year at Thanksgiving for my Step Dad (he loves it). I like to prepare this the day before and reheat it. The flavors blend together so much better. Hope you enjoy!”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare and cook 5 cups shredded cabbage by heating 1/2 inch salted water (about 1/4 tsp) and 2 tbs vinegar, add cabbage. Cover and heat to boiling; cook about 10 minutes. Drain.
  2. Fry bacon until crisp; remove and drain.
  3. Pour off all but 1 tbs bacon drippings.
  4. Stir brown sugar and flour into bacon drippings in skillet.
  5. Add water, vinegar, the salt, pepper and onion.
  6. Cook, stirring frequently, about 5 minutes or until mixture thickens.
  7. Add bacon and sauce mixture to hot cabbage; stir together gently and heat through.

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