Sweet-Sour Red Cabbage-German
Recipe: #22373
January 05, 2016
"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 every 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!"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.