German Red Cabbage is sometimes also known as Sweet and Sour Red Cabbage. It is a classic German dish that has bacon and sometimes apples in it.
I found this recipe in a Betty Crocker cookbook of all things but made a few changes to the original. I cook it longer so the cabbage wilts completely and the vinegar cooks into the cabbage giving it a nice tangy taste with the sweet of the brown sugar. Yum! Enjoy.
- 5 cups red cabbage, or 1 1/2 packages prepared
- 4 slices Bacon — diced
- 1/4 cup brown Sugar, packed
- 2 Tbsp. Flour
- 1/2 cup Water
- 1/4 cup white Vinegar
- 1 tsp. Salt
- 1/8 tsp. Pepper
- 1 small Onion, diced
Prepare and cook 5 cups shredded cabbage; (to cook cabbage: heat 1 inch water with ½ tsp salt, 1 cup water, 2 Tbsp. vinegar and lemon juice) to boiling. Add cabbage. Cover and heat to boiling; reduce heat; boil stirring once, until crisp-tender 10-15 minutes). I cook it another 30-40 minutes making sure the water does not all evaporate and adding more as needed, stirring from time to time so it does not stick to the bottom of the pan)
In a separate pan, cook bacon, stirring occasionally until crisp;drain on paper towels; drain fat, reserving 1 Tbsp. Stir in brown sugar, flour into fat. Stir in water, salt, pepper, and onion. (I cook the onions before as I do not like the taste of raw onions) Cook stirring frequently, until mixture thickens, about 5 minutes.
Stir bacon and sauce mixture into hot cabbage in sauce pan. Heat through. Garnish with additional crisply cooked diced bacon if desired.