Red cabbage is always a good idea, but have you ever tried sweet and sour red cabbage? The vinegar gives it a beautiful colour and gives many dishes extra depth.
Made by Véronique
Published at 2021-01-19, this recipe is for 10 persons and takes 45 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-10-02
Remove the core and the outer leaves from the half-red cabbage. Then finely chop the cabbage. You can do this with a mandolin or food slicer, but you can also use a chef's knife.
Heat vinegar, water, sugar, bay leaves and a cinnamon stick in a large pan. Once the sugar has dissolved, add the chopped cabbage.
Place the lid on, reduce the heat and let the red cabbage cook until al dente. You can cook it until it's as soft as you like, but this sweet and sour red cabbage is best when it's still crispy.
You can serve it immediately or let it cool off first. To store it for a long time, you can also preserve the sweet and sour red cabbage in sterile preserving jars.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 0.05 | red cabbage | 9.10 | 1.23 g | 1.05 g | 0.07 g | - | 0.53 g | 0.88 g | 1.75 mg | 0.18 mg | 14.00 mg | 7.00 mg | 87.50 mg | 10.50 mg | 0.02 mg | 0.07 mg | - | - | 19.25 mg | - | - | 0.02 mg | 0.02 mg | 0.05 mg | - | 8.40 µg | - | - | - | ||
| 30 | ml | of vinegar | 0.30 | 0.15 g | 0.15 g | - | - | - | - | 1.50 mg | 0.03 mg | 1.50 mg | 1.50 mg | 9.00 mg | 3.00 mg | - | 0.03 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 30 | ml | of water | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 25 | gram | of sugar | 100.50 | 24.75 g | 24.75 g | - | - | - | - | - | 0.03 mg | - | 0.50 mg | 1.00 mg | - | - | 0.01 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.2 | bay leaves | 0.63 | 0.14 g | - | 0.02 g | - | 0.02 g | 0.05 g | 0.10 mg | 0.09 mg | 1.67 mg | 0.24 mg | 1.06 mg | 0.23 mg | - | - | - | - | 0.09 mg | - | - | - | - | - | - | 0.36 µg | 0.02 mg | - | - | ||
| 0.1 | cinnamon stick | 0.94 | 0.16 g | - | 0.01 g | - | 0.01 g | 0.08 g | 0.09 mg | 0.11 mg | 3.60 mg | 0.18 mg | 1.50 mg | 0.18 mg | - | 0.01 mg | - | - | 0.09 mg | - | - | - | - | - | - | - | - | - | - | ||
| 111.47 | 26.43 g | 25.95 g | 0.10 g | 0.01 g | 0.55 g | 1.00 g | 3.44 mg | 0.43 mg | 20.77 mg | 9.42 mg | 100.06 mg | 13.91 mg | 0.03 mg | 0.11 mg | - | - | 19.43 mg | - | - | 0.03 mg | 0.02 mg | 0.06 mg | - | 8.76 µg | 0.02 mg | - | - | ||||
Your email address will not be published. Required fields are marked with *
Since 2014 the tastiest recipes from all over the world! Completely free.
To the content of Ohmydish no rights can be derived in any way.
All rights reserved. Texts on this website may never be copied without permission.
There aren't any comments left behind yet you can be the very first to comment!