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Sweet and Sour Red Cabbage

The tangy sweetness of this dish is addictive and the red color quite festive. While I tried to cut back on the amount of brown sugar, it is best when made exactly as the recipe indicates. The bonus is it takes only about 15 minutes to make from start to finish.
Course Side Dish
Cuisine German
Keyword cabbage
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author The Cowgirl Gourmet slightly adapted this recipe from Melinda and Tim Blanchard's cookbook At Blanchard's Table


  • 2 tablespoons unsalted butter or olive oil
  • 1/2 red onion thinly sliced
  • 1 small head of red cabbage or 1/2 of a 1 lb. cabbage cored and thinly sliced
  • 1/2 cup brown sugar
  • 1/2 cup red wine vinegar
  • Kosher or sea salt and freshly ground black pepper to taste


  1. Melt the butter in a large skillet or pot over medium heat. Add the onion and cook until soft, about 4 minutes.

  2. Add the cabbage, vinegar and brown sugar and mix well. Cook, stirring often, until the cabbage turns bright purple and is crisp tender, about 6-8 minutes. Add a little salt and pepper and serve immediately or at room temperature.