Sweet-and-Sour Red Cabbage with Plums

Cooking Light
To complement the reddish-purple hue of the cabbage, select a red-skinned plum, such as Santa Rosa, or a deep-purple to black-skinned variety, such as Friar. Serve with ham, pork loin, or roast chicken.
4 servings (serving size: 1 cup)


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2 bacon slices
1 cup chopped onion
6 cups shredded red cabbage
2 cups sliced ripe red-skinned plums (about 6 medium)
1/2 cup balsamic vinegar
1/2 teaspoon caraway seeds
3 tablespoons sugar
1/2 teaspoon black pepper


Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet; crumble. Add onion to bacon drippings in skillet; sauté 5 minutes. Add cabbage, plums, vinegar, and caraway seeds; reduce heat, and cook 20 minutes until cabbage is tender, stirring occasionally. Add bacon, sugar, and pepper; cook an additional 10 minutes.

Created date

July 1998

Nutritional Information

Calories 150
Caloriesfromfat 16 %
Fat 2.7 g
Satfat 0.7 g
Monofat 1.2 g
Polyfat 0.5 g
Protein 3.9 g
Carbohydrate 31.1 g
Fiber 4.8 g
Cholesterol 4 mg
Iron 1.1 mg
Sodium 96 mg
Calcium 69 mg