Sweet and Sour Red Cabbage

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Success with red cabbage means getting the correct balance of sweet and sour flavours. Well cooked it makes a marvellous accompaniment for roast pork or duck.


  • 1 small red cabbage (about 675 g/ lb)
  • 50 g/


Remove outer damaged leaves and cut the cabbage in quarters. Cut away the hard core and then shred the cabbage finely across the leaves.

Melt the butter in a heavy saucepan and add the sugar. Stir just to blend and then add the wine vinegar. Add the shredded cabbage and toss well to mix the ingredients. Cover with a lid and leave to cook over very gentle heat. The slower the cabbage coo