Sweet & Sour Red Cabbage with Bacon
Colorful, tangy, and just a little sweet, this Sweet & Sour Red Cabbage with Bacon is a side dish that delivers big flavor without a lot of fuss. The cabbage cooks down until tender and flavorful, while the bacon adds a smoky, savory punch that ties everything together.
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Sweet & Sour Red Cabbage with Bacon is easy and delicious! It works for both everyday dinners and holiday spreads, and pairs perfectly with roasted meats, sausages, or hearty casseroles. Easy to make ahead and reheat, it’s the kind of side you’ll want to keep in your regular rotation, comforting, flavorful, and always a crowd-pleaser.
This German side dish is a must-have in the fall and especially for Oktoberfest. It’s easy to make, reheats beautifully, and even tastes better the next day. The next time you’re craving an easy red cabbage side dish, this is the one to try!
Ingredients
- Red cabbage – Don’t shred the cabbage too fine. Thicker than you would shred it for coleslaw, but not too thick or it’ll take longer to cook down.
- Bacon – Regular bacon is fine. Don’t use flavored bacon.
- Onion – I use plain old cooking onions in this recipe. They cook down and disappear in the braised red cabbage, leaving the flavor behind.
- Garlic
- Water or vegetable broth – I usually just use water. This recipe is not hurting for flavor, but if you have vegetable broth on hand, use it.
- Apple cider vinegar – Apple cider vinegar is essential. You can use other vinegars, but apple cider vinegar will give you the most authentic German flavor.
- Brown sugar – Not packed brown sugar. You can always add a bit more sugar at the end if you like it sweeter.
- Salt and pepper – I sprinkle a bit of salt on the cabbage as it cooks to help it braise, and then season before serving.
How to Make Sweet and Sour Red Cabbage with Bacon
Scroll down for the full recipe card with exact measurements and printable instructions.
Cook the bacon in a multi-purpose braiser pan over medium heat until crispy, about 5–7 minutes. I like this style of pan because it transitions seamlessly from browning to simmering, so everything happens in one dish. Remove the bacon and set it aside, leaving the flavorful drippings behind.
Add the onions and sauté with a silicone-coated flat whisk to loosen every bit of browned flavor from the bottom. This tool is perfect for getting into the corners without scratching the surface. Cook for about 5 minutes, stirring occasionally, until softened.
Add the shredded red cabbage and stir with a long-handled heat-resistant stirring spoon to coat it evenly in the drippings. The long handle keeps your hand away from the steam while you stir. Cover and let the cabbage simmer gently for 30 minutes, stirring every so often.
Pour in the apple cider vinegar, brown sugar, and water (or broth), then stir with a spoonula; the flexible edge makes it easy to combine liquids and solids in one motion. Let the mixture simmer uncovered for 5 minutes to let the flavors meld.
Return the bacon to the pot, season with salt and pepper, and serve warm in a stoneware casserole dish so it stays hot at the table.
Chef Jenn’s Tips
- This is an easy recipe to double if your pot is big enough. The cabbage will cook down, but you’ve got to get it all into the pot.
- You can adjust the sweetness at the end of the cooking time by adding a bit more sugar, or even more vinegar if you like it tangier.
- If it looks a little dry, add more water.
- Make it ahead of time and reheat gently before serving. The flavors deepen overnight.
Recommendation
Serving Suggestions
Serve this alongside a simple roasted chicken for a balanced, hearty dinner. The tender, juicy chicken complements the tangy cabbage perfectly, and you can roast seasonal vegetables on the same pan for an easy, well-rounded meal.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat with a splash of broth or water to keep it moist.
Sweet & Sour Red Cabbage with Bacon
Equipment
Ingredients
- 1/2 head of red cabbage shredded
- 4 slices bacon chopped
- 1 cup onion sliced
- 2 cloves garlic
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 cup water or vegetable broth
- Salt and pepper to taste
Instructions
- Cook the chopped bacon in a large Dutch oven over medium heat for 5–7 minutes, until crispy and the fat has rendered. Remove bacon and set aside, leaving the drippings in the pot.
- Add sliced onions to the pot and cook for about 5 minutes, stirring occasionally, until softened.
- Stir in the shredded red cabbage to coat it in the onion mixture. Cover and simmer gently for 30 minutes, stirring occasionally, until the cabbage is tender.
- Pour in the apple cider vinegar and brown sugar. Stir and cook uncovered for 5 minutes to allow the flavors to meld.
- Return the bacon to the pot and season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
Chef Jenn’s Tips
- This is an easy recipe to double, if your pot is big enough. The cabbage will cook down, but you’ve got to get it all into the pot.
- You can adjust the sweetness at the end of the cooking time by adding a bit more sugar, or even more vinegar if you like it tangier.
- If it looks a little dry, add more water.
- Make it ahead of time and reheat gently before serving. The flavors deepen overnight.
