Sweet-Sour Red Cabbage-German

Prep Time
Cook Time
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"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!"

Original recipe yields 6 servings


  • Serving Size: 1 (223.6 g)
  • Calories 175.3
  • Total Fat - 6.9 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 18.5 mg
  • Sodium - 740.9 mg
  • Total Carbohydrate - 20.6 g
  • Dietary Fiber - 4.1 g
  • Sugars - 13.7 g
  • Protein - 8.8 g
  • Calcium - 67.8 mg
  • Iron - 1 mg
  • Vitamin C - 56.3 mg
  • Thiamin - 0.2 mg

Step 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.

Step 2

Fry bacon until crisp; remove and drain.

Step 3

Pour off all but 1 tbs bacon drippings.

Step 4

Stir brown sugar and flour into bacon drippings in skillet.

Step 5

Add water, vinegar, the salt, pepper and onion.

Step 6

Cook, stirring frequently, about 5 minutes or until mixture thickens.

Step 7

Add bacon and sauce mixture to hot cabbage; stir together gently and heat through.

Tips & Variations

No special items needed.



This is very good and oh so pretty! I only used 1/2 onion, as our onions are huge but otherwise made as directed. I used balsamic vinegar for the vinegar. Thanks for sharing!

review by:
(24 Dec 2020)