Oma's Sweet and Sour Red Cabbage
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!
Servings: 8 servings
Calories: 234kcal
Equipment
- Dutch oven optional
- large high-sided skillet optional
Ingredients
- 1 medium red cabbage cored and sliced
- ½ pound bacon cut into 1" pieces
- 2 tablespoons butter
- 1½ 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
Instructions
- In a large high-sided skillet (or Dutch oven) over medium-high heat, cook the bacon until almost crisp. Drain off some of the grease but leave about 2 tablespoons in the pan.
- Add the sliced red onion to the pot cook, stirring occasionally for 4-5 minutes. Add in the sliced cabbage, salt, pepper, and garlic powder and stir well to combine.
- Reduce heat to medium. Cook, stirring occasionally about 10 minutes.
- Stir in the brown sugar, vinegar, and balsamic vinegar.
- Continue cooking, stirring occasionally for an additional 15 minutes until the cabbage has reduced in volume, and is soft in texture.
- Optional - Preheat oven to 350 degrees (175 degrees C) and add place the pot of sauteed cabbage in the oven to cook for 15-20 minutes before serving.
Video
Notes
Store leftovers in an airtight container in the refrigerator for up to 10 days.
May be frozen after cooking. Freeze in an airtight freezer container for up to 4 months. Thaw overnight in the refrigerator. Reheat on the stovetop or in a covered casserole dish in the oven until hot.
Nutrition
Serving: 1serving | Calories: 234kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 680mg | Potassium: 345mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1270IU | Vitamin C: 60mg | Calcium: 64mg | Iron: 1mg
