Sweet-and-Sour Red Cabbage with Plums

1 Review
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Yield
4 servings (serving size: 1 cup)
July 1998
RECIPE BY 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.

Ingredients

  • 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

Nutritional Information

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

How to Make It

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.

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Ratings & Reviews

detailaddict's Review

detailaddict
July 24, 2014
I was able to turn this into a main dish with the addition of chopped, pan-fried ham. I had some fried cabbage to use and some ripe plums, so it was easy to put together. I omitted the bacon and caraway seeds and served lima beans on the side. I'm not a huge fan of cabbage but this was a good way to use it up and a nice alternative to the cliche cole slaw.