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Sauteed Red Cabbage With Bacon And Brown Sugar

Today I’m sharing with you my amazing recipe for Sauteed Red Cabbage With Bacon And Brown Sugar that is one of my families favorite German side dishes.

Red cabbage in a oval white bowl with a spoon.


Honestly, I’m not sure why this cruciferous vegetable is called “red” cabbage when, clearly it’s purple (and don’t get me started on red onions) but, that’s all besides the point!

Be warned, this dish doesn’t photograph well, AT ALL, but the taste will knock your lederhosen off!!!

Below is the printable recipe card for today’s Sauteed Red Cabbage with Bacon and Brown Sugar. 
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
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Sauteed Red Cabbage with Bacon and Brown Sugar
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

A little bit of sweet and a little bit of sour. Add the bacon and you've got a German side dish that will please everyone!

Course: Vegetable - Side Dish, Vegetables
Cuisine: German Cuisine
Keyword: sauteed red cabbage
Servings: 6
Calories: 312 kcal
Renee - Kudos Kitchen: Renée
  • 1 medium red cabbage cored and sliced
  • ½ pound bacon cut into 1" pieces
  • 2 tablespoons butter
  • teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ cup brown sugar loosely packed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons balsamic vinegar
  1. In a large stockpot over medium-high heat, cook the bacon until almost crisp. Drain off some of the grease but leave about 2 tablespoons in the pan.
  2. Add in all of the sliced cabbage, butter, salt, pepper, and garlic powder.
  3. Stir well and reduce heat to medium. Cook, stirring occasionally about 15 minutes.
  4. Stir in the brown sugar, apple cider vinegar, and the balsamic vinegar.
  5. Continue cooking, stirring occasionally for an additional 20-25 minutes until the cabbage is completely cooked down, softened and reduced in volume by about half.
  6. Serve and enjoy!

Nutrition Facts
Sauteed Red Cabbage with Bacon and Brown Sugar
Amount Per Serving (1 g)
Calories 312 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 34mg11%
Sodium 909mg40%
Potassium 450mg13%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 23g26%
Protein 6g12%
Vitamin A 1690IU34%
Vitamin C 79.7mg97%
Calcium 80mg8%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

To complement this recipe, I’ve chosen one of my favorite designs to date. It’s an art deco inspired wine glass and the deep purple color reminds me of RED cabbage! Ha Ha…Go figure!

Art Deco Painted Wine Glass

If there is ever anything I can paint for you, please don’t hesitate to contact me. I specialize in custom designs and would love the opportunity to paint your blog design on a wine glass, mug or tile. I can work from any photo or description you send my way!


I hope you’ve enjoyed today’s recipe for Sauteed Red Cabbage with Bacon and Brown Sugar as much as I’ve enjoyed bringing it to you!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!

Until we eat again, I hope you have a delicious day!

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Recipe Rating

Debbie Purvis

Monday 25th of March 2019

Can I use stevia instead of sugar? How many carbs is this?


Monday 25th of March 2019

Hi, Debbie! Great question, and by all means, please feel free to substitute stevia for the brown sugar. I'll work on the recipe card feature shortly and will add it to the post. It will include the carb count along with the calories, but be warned that the calorie and carb count will be calculated using brown sugar, and not stevia. Having said that, if you are going to substitute stevia for the brown sugar, I worry that you won't get the depth of flavor that the brown sugar adds to this dish. To compensate, might I suggest that you add approximately 1 tablespoon of molasses along with the substitution of stevia to give the dish a bit more *oomph* (German speak. LOL) Thanks for your question and I hope this answer helps. Please check the recipe later today for the recipe card with the nutritional information. Have a great day! Renee