Recipe of the Week: Rhineland Sweet-Sour Red Cabbage, by G.M.


  • 4 slices bacon, diced
  • 1/4 cup brown sugar
  • 2 Tbsp flour
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup water
  • 1/4 cup vinegar
  • 1 medium head red cabbage, shredded (6 to 8 cups)
  • 1 small onion, finely chopped


  1. Cook bacon in a skillet and set aside.
  2. Combine 1 Tbsp of bacon drippings in a pot with sugar, flour, salt, and pepper. Stir in water and vinegar.
  3. Add the cabbage and onion.
  4. Cook on low heat for 3 to 4 hours, adding water as necessary to keep the water level.
  5. Spoon into serving bowl and sprinkle cooked bacon on top.

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  1. I have almost the same recipe, and it is fantastic with any kind of BBQ that I have tried with it. I personally like to add about a quarter teaspoon of red pepper flake, and experimenting with caraway seed, mace and other spices can be fun. Try adding some cinnamon if you eat with lamb.

  2. Made the red cabbage tonight after work in town. I didn’t have time for the long simmer. I chose to employ my small pressure cooker to speed things up. after cooking bacon and adding the dry ingredients and cabbage I cooked the cabbage in the pan with lid off for about 10 minutes. I added a little more water so it wouldn’t stick and closed the cooker.

    Mine is quite old – but it cooks at about #5 pressure.

    I timed the pressure cooker 9 minutes and cooled it quickly so the lid could be removed.

    Tasty tender. And there is a little left for my lunchbox tomorrow.

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