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/ 1½ lb)
  • 50 g/2 oz butter
  • 40–50 g/1½–2 oz granulated sugar
  • 4 tablespoons wine vinegar
  • 1 good tablespoon redcurrant jelly
  • salt to taste


    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 cooks the better it will taste and it can easily be left to cook for 2 hours. Stir or shake the pan occasionally.

    When ready the cabbage should be slightly moist without any liquid being visible. Add the redcurrant jelly and toss to glaze the cabbage. Season to taste with salt before serving.