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Sweet-Sour Red Cabbage

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Sweet-Sour Red Cabbage
  • Prep 20 min
  • Total 40 min
  • Servings 8
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Full of old-fashioned flavor, tangy-sweet cabbage pairs well with pork roasts.
Updated Sep 16, 2010

Ingredients

  • 1 medium head red cabbage (1 1/2 lb), thinly sliced
  • 4 slices bacon, diced
  • 1 small onion, sliced
  • 1/4 cup packed brown sugar
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/4 cup water
  • 3 tablespoons white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In 10-inch skillet, heat 1 inch water to boiling. Add cabbage; heat to boiling. Boil uncovered about 15 minutes, stirring occasionally, until tender; drain and set aside. Wipe out and dry skillet with paper towel.
  • 2
    In same skillet, cook bacon over medium heat 4 minutes, stirring occasionally. Stir in onion. Cook 2 to 4 minutes, stirring occasionally, until bacon is crisp. Remove bacon and onion with slotted spoon; drain on paper towels. Drain fat, reserving 1 tablespoon in skillet.
  • 3
    Stir brown sugar and flour into bacon fat in skillet. Stir in water, vinegar, salt and pepper until well mixed.
  • 4
    Stir in cabbage, bacon and onion. Cook over medium heat 1 to 2 minutes, stirring occasionally, until hot.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute a 1-pound bag of coleslaw mix for the red cabbage.
  • tip 2
    A cruciferous vegetable, cabbage is high in fiber, vitamin C and calcium. It also contains antioxidants which may protect against some cancers.

Nutrition

90 Calories, 2g Total Fat, 3g Protein, 16g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
140mg
6%
Potassium
280mg
8%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
9%
Sugars
13g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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