Red Cabbage and Pineapple

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Different, distinctive and delicious


  • 6 c. shredded red cabbage
  • 1 tblsp. lemon juice
  • ½ c. boiling water
  • 1 tblsp. butter
  • 2 tblsp. brown sugar
  • 1 tblsp. cornstarch
  • ½ tsp. salt
  • 1 (9 oz.) can pineapple tidbits
  • 2 tblsp. vinegar


  • Place cabbage, lemon juice and boiling water in skillet. Cover and cook, stirring once or twice, until cabbage is tender, 10 to 12 minutes. Stir in butter.
  • Meanwhile, blend together brown sugar, cornstarch and salt. Drain juice from pineapple and blend into cornstarch mixture along with vinegar. Add cornstarch mixture and pineapple bits to cabbage. Cook, stirring, until mixture thickens and bubbles. Serve hot.