If you aren’t a big cabbage lover, might I suggest this recipe…Sweet and Sour Red Cabbage? The name is bit of a misnomer as the photos show it is really purple cabbage, but that is small potatoes so to speak. The main thing to think about is 1) all the phytonutrients in this dish and 2) how delicious it is. You know it has to be good if it also includes apples, bacon, brown sugar, and a splash of apple cider vinegar.

Prepare the Cabbage

Start with shredding the cabbage. First, cut it in half, then cut out the hard inner core.

Using a mandoline slicer, start shredding.

I used a cabbage head and a half. The plate below shows one cabbage. Once shredded, it comes out to quite a bit. The recipe calls for 6 cups total.

Once you’ve shredded the cabbage, peel and dice a green apple.

Then cook a few slices of bacon. Reserve that fat, because in a second you’ll saute an onion and the diced apple.

Then add in the red cabbage, using tongs to slowly incorporate it all into the skillet.

Add a splash of red wine or apple cider vinegar as well as salt and pepper. The vinegar will add the trademark tang, as well as lock in the gorgeous purple color.

You might notice a difference in the color of the cabbage in these photos. This is due to the color of the lighting. My range has yellowy lights, so the cabbage looks a bit more magenta, or red. The true colors are show below.

These photos have not been color adjusted. This is really how purple-y the dish actually looks.

Serving Suggestions

Try Sweet and Sour Cabbage with:

Before serving, add the bacon crumbles to the Sweet and Sour Cabbage and give it another toss.

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Sweet and Sour Red Cabbage

Deep purple cabbage is sauteed in bacon fat and apples until tender crisp, then tossed with red wine vinegar and a bit of sugar making for a warm salad that is sweet and sour.

Print Pin Rate

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Author: Four to Cook for

Equipment

mandoline slicer
Skillet

Ingredients

4 strips bacon coarsely chopped
3/4 cup peeled chopped green apple
1/2 cup chopped onion
6 cups finely shredded red cabbage
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1/4 teaspoon sea salt
freshly ground pepper to taste

Instructions

Cook bacon in a skillet over medium heat until crispy. Remove with slotted spoon and drain on paper towels.
While bacon is cooking, shred the cabbage using the mandoline. Shreds should be very thin.
Add apple and onion to pan and cook for five minutes to soften. Add cabbage and cook, covered for 10 minutes.
Stir in brown sugar, vinegar, and salt; cover and cook for 10 minutes more.
Stir in bacon and season with pepper.

Tried this recipe?Leave a comment below or tag @fourtocookfor and hashtag #fourtocookfor on Instagram.

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