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!"
photo by Lori Mama
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 medium head red cabbage (about 1 1/2 pounds)
- 4 slices bacon, diced
- 1⁄4 cup brown sugar (packed)
- 2 tablespoons flour
- 1⁄2 cup water
- 1⁄4 cup vinegar
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 small onion, sliced
directions
- 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.
- Fry bacon until crisp; remove and drain.
- Pour off all but 1 tbs bacon drippings.
- Stir brown sugar and flour into bacon drippings in skillet.
- Add water, vinegar, the salt, pepper and onion.
- Cook, stirring frequently, about 5 minutes or until mixture thickens.
- Add bacon and sauce mixture to hot cabbage; stir together gently and heat through.
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Reviews
-
The way the recipe is written I give it 4 stars. With my changes, I give it 5 stars. I did not drain the water from the cabbage. And the cabbage and onions were way too crunchy given the cooking time. I would add the onions to the cabbage at the same time to cook and once everything is mixed, it needed an easy 30 minutes of simmering time to get the cabbage soft yet with a bite. I was pleased that it is not overly sweet. It is the proper amount of sweet that you find in German or Polish red cabbage. We Americans don't know that a little can go a long way. Teresa, good recipe! -
Delicious! Not overly sweet or sour. :) -
Well you won DH over he loved this. Very authentic tasting. Cut recipe in half and had 4 good size servings. Add about a tablespoon crumbled bacon to the top just because I had it cooked and nothing else in need of cooked bacon. Thanks so much for the post. -
Good ! I made the recipe as directed. I was a bit disappointed with the flavor. Maybe I used too much cabbage. -
I'm definitely not the best cooker-of-cabbage & really don't like eating it cooked either, but this recipe was tagged to make as a special request from a neighbor couple, & they thoroughly enjoyed it, so that's worth a lot in my book (& in my kitchen, too)! [Made & reviewed in 1-2-3 Hit Wonders tag]
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RECIPE SUBMITTED BY
teresas
United States
<p>? Hi! My name is Teresa.? My husband and I like to take RV trips but it seems lately we just us it for vintage motorcross races. I enjoy hiking, snowshoeing, have done some rock climbing but age is creeping up on my poor old bones. Anything to do with the outdoors I enjoy, so why do I live in rainy Washington state? We have 2 wonderful children, both grown. My son lives in LA and my daughter and her husband recently moved back in the area with their little boy...our grandson... who just turned?5 years old. We have a granddaughter who lives close by...she just turned 23 this year. She's a sweetheart.? Life is good when you have a son and a?daughter and they?gift?you with a granddaughter and grandson. :)??</p>
