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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 128.5
  • Total Fat: 5.9 g
  • Cholesterol: 15.3 mg
  • Sodium: 115.5 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.6 g

View full nutritional breakdown of Balsamic-braised Red Cabbage calories by ingredient
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Balsamic-braised Red Cabbage

Submitted by: KFCOOKE
Balsamic-braised Red Cabbage

Introduction

My father's grandparents on both sides were from Austria and he grew up with many traditional German and Austrian dishes and a love for cooked cabbage in various forms. This love he passed on to me and I'm delighted to present his sweet and sour red cabbage recipe. My father's grandparents on both sides were from Austria and he grew up with many traditional German and Austrian dishes and a love for cooked cabbage in various forms. This love he passed on to me and I'm delighted to present his sweet and sour red cabbage recipe.
Number of Servings: 4

Ingredients

    2 tbsp butter
    1/2 head of red cabbage, thinly sliced
    6 tsp sugar (can use brown sugar)
    1/3 cup balsamic vinegar

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Directions

Melt the butter in a large pot over medium heat. Add cabbage and sautee until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user KFCOOKE.






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Member Ratings For This Recipe


  • Good
    2 of 2 people found this review helpful
    My husband loved this, I thought it was okay. My issue w/ recipes that use words like "one bunch" "a half head" is that it's subjective -- 1/2 lb or one lb really helps because otherwise you're left guessing if your "bunch" or "half head" is equivalent to the recipe's. - 2/22/13

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  • Incredible!
    1 of 4 people found this review helpful
    Don't worry about precise measurements of ingredients. You can wing it and it will still taste great. - 2/25/13

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  • Incredible!
    1 of 1 people found this review helpful
    I really really really loved this. Was a perfect Super easy flavorful side dish. I will absolutely make it again. I double the recipe & used a whole head of cabbage. I sliced thin & boiled for 5 mins to soften..then drained. Melted the butter & added the cabbage back & followed along. So GOOD! - 5/12/11

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  • 1 of 1 people found this review helpful
    I adore cooked cabbage, too - this looks great, but I'm going to weigh everything and re-do it in grams for myself, and use the Splenda brown sugar blend for it. Thanks for the reminder about braised red cabbage! - 3/20/09

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  • Incredible!
    1 of 1 people found this review helpful
    We made a whole head and 3 of us woofed it down! I don't even like cabbage so I was looking for a recipe to help me learn to like it. This was just the thing! The only thing I did differently was boil the cabbage for 2 minutes first to speed the simmer time w/ the pan ingredients. - 3/15/09

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  • Easy to make and really tasty! - 2/23/13

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  • I have never eaten cooked red cabbage or balsamic vinegar so this was really pushing the boat out to try this. It must be said I was so impressed. I will definitely make this again. Thank you for the recipe. - 4/11/11

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  • This was fantastic thanks so much!!!
    - 3/16/11

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  • this sounds good, I will try to modify it to crock pot - 3/12/09

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