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Sweet and sour cabbage is the tangy, smoky side dish that turns a humble head of red cabbage into something everyone fights over, simmered soft with crispy bacon, vinegar, and just enough sugar. I first made it on a chilly fall Sunday when Maddie declared she hated cabbage, then ate two helpings and asked for the leftovers. It is the kind of easy side that makes a plain weeknight dinner feel a little special, right up there with my bacon roasted brussels sprouts.
One pot, a handful of pantry staples, and a side that steals the show.
Sweet and Sour Cabbage Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 45 minutes
- ⏳ Total Time: 1 hour
- 🍽️ Serving: 6 servings
- ⚡ Calories: 187kcal
- 🌶️ Flavor Profile: Tangy vinegar and sweet sugar with smoky, salty bacon
- ✋ Difficulty: Easy, a one pot simmer on the stovetop
Quick Answer
Cook chopped bacon in a large pot until crispy, then set it aside and saute garlic in the drippings. Add sliced red cabbage and toss to coat, season with salt and pepper, then stir in white vinegar, sugar, and water. Cover and simmer, stirring now and then, for 30 to 45 minutes until the cabbage is tender. Finish with a pat of butter and serve topped with the crispy bacon and sliced scallions.
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Why This Recipe Works
Click to see the technique science
- Cooking the cabbage in bacon fat is everything. Starting the cabbage in the leftover bacon drippings seasons every strand from the first minute, so the whole dish tastes rich and smoky, not boiled and bland.
- The vinegar and sugar balance each other. White vinegar brings the sharp sour bite and just a few tablespoons of sugar rounds it out, giving you that classic sweet and sour tang without either one taking over.
- Red cabbage holds its shape and color. Red cabbage stays a gorgeous deep purple and keeps a little bite even after simmering, so the finished side looks as good as it tastes.
- A slow simmer makes it silky. Thirty to forty five minutes of gentle simmering breaks the cabbage down into tender, almost buttery strands that soak up all that tangy liquid.
- A pat of butter at the end pulls it together. Stirring in butter right before serving gives the whole pot a glossy, rounded finish that softens the vinegar edge and makes it taste restaurant good.
Why You’ll Love This Recipe
- It is sweet, tangy, smoky, and a little buttery all at once, the rare vegetable side that people actually ask for seconds of.
- Everything happens in one pot with pantry staples, so it is cheap, easy, and almost impossible to mess up.
- It comes together in one pot as easily as my savory mashed sweet potatoes, so cleanup is barely a thing.
Key Ingredients
A short, cheap list of things you probably already have in the fridge and pantry.
- Red cabbage: The star. Red cabbage keeps its color and a gentle bite better than green, though green cabbage works if that is what you have.
- Bacon: The backbone. It gives the drippings that flavor the whole pot plus the crispy, salty topping, so use a good thick cut if you can.
- White vinegar: The sour. It brings the sharp tang that defines the dish, and apple cider vinegar makes a lovely, slightly fruitier swap.
- Granulated sugar: The sweet. Just a few tablespoons is all it takes to balance the vinegar into that craveable sweet and sour flavor.
- Butter: The finish. A pat stirred in at the end makes everything glossy and rich and softens the vinegar bite.
See recipe card for exact quantities.
Variations and Substitutions
One cozy side, plenty of easy ways to make it yours.
- Swap the white vinegar for apple cider vinegar for a slightly sweeter, fruitier tang.
- Add a thinly sliced apple or a handful of raisins with the cabbage for a sweeter, German style version.
- Use green cabbage instead of red if that is what you have, the flavor is the same even if the color is not.
- For a different quick veggie side on the same plate, my pan seared brussels sprouts bring a caramelized, crispy edge instead of a tangy one.
- Make it a light main by stirring in cooked kielbasa or smoked sausage for the last ten minutes of simmering.
How to Make Sweet and Sour Cabbage
- Cook the chopped bacon in a large pot over medium low heat until crispy, then set it aside on paper towels, leaving the drippings in the pot.
- Add the minced garlic to the bacon drippings and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the sliced red cabbage and toss until it is fully coated in the fat, then season with salt and pepper.
- Stir in the white vinegar, sugar, and water until everything is evenly combined.
- Cover and simmer, stirring now and then, for 30 to 45 minutes until the cabbage reaches your desired tenderness.
- Just before serving, stir in the butter until it coats the cabbage, then top with the crispy bacon and sliced scallions.
Recipe Tips & Tricks
- Slice the cabbage evenly. Cutting it into similar sized strips means it all cooks tender at the same time instead of some pieces going mushy.
- Do not rush the simmer. Low and slow is what turns the cabbage silky, so give it the full 30 to 45 minutes.
- Add water if the pot goes dry. If the liquid cooks off before the cabbage is tender, splash in a little more water and lower the heat.
- Save the bacon for the top. Stirring it in early makes it soft, so keep it crispy by sprinkling it on right before serving.
- Taste and adjust at the end. Cabbage sweetness varies, so add a splash more vinegar or a pinch more sugar until the sweet and sour balance is right for you.
- Use a wide pot. A big pot gives the cabbage room to cook down evenly instead of steaming in a crowded pile.
Serving Ideas and Suggestions
This cabbage was made for barbecue, so serve a big scoop next to a rack of my BBQ ribs and let the tang cut the richness.
It plays the coleslaw role but warm, which makes it perfect piled beside my pulled pork sandwiches.
For a cozy Sunday dinner, spoon it alongside my cheesy meatloaf and a pile of mashed potatoes.
If you love cabbage with corned beef, set it out with a tray of my reuben sliders or a plate of buttery roasted mushrooms.
Sweet and Sour Cabbage FAQs
Sweet and sour cabbage is a cozy side dish made by simmering sliced cabbage, usually red cabbage, with bacon, vinegar, and a little sugar until tender. The vinegar gives it a sharp sour tang while the sugar sweetens it just enough, and the bacon adds a smoky, salty richness that ties it all together.
It is best served warm, straight from the pot with the crispy bacon and scallions on top. Unlike a cold slaw, this cabbage is simmered until tender and silky, so it shines as a hot, comforting side. Leftovers also reheat beautifully the next day.
Yes. Red cabbage holds its color and a slightly firmer bite, which is why this recipe uses it, but green cabbage tastes just as good. Use whatever you have on hand, keeping in mind the finished dish will look paler with green cabbage.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a pot on the stove or in the microwave until warmed through. The flavor actually deepens overnight, so many people think it tastes even better the next day.
It is a fantastic side for rich, meaty mains like ribs, pulled pork, sausage, meatloaf, and roast chicken. The bright, tangy flavor cuts through fatty, smoky foods the same way coleslaw does, which is why it is a natural at any barbecue or Sunday dinner.
Absolutely. It reheats so well that it is a great make ahead side, and the flavor only improves after a night in the fridge. Cook it fully, cool it, and store it covered, then reheat gently on the stove and finish with a fresh pat of butter before serving.
Made this sweet and sour cabbage? Leave a comment and a star rating below, and tell me what you served it with!
Sweet and Sour Cabbage
Ingredients
- 5 slices bacon 1/2 inch dice
- 1 small red cabbage
- 3 cloves garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/3 cup white vinegar
- 3 Tablespoons granulated sugar
- ⅔ cup water
- 2 Tablespoon unsalted butter
- 2 scallions thinly sliced for garnish, optional
Instructions
- Cook the bacon until crispy in a large stockpot over medium-low heat. Let the bacon drain on a paper towel and set aside.5 slices bacon
- While the bacon is cooking, slice the cabbage. Discard any outer leaves and cut them into four even pieces, cutting through the core. Cut out the core of each section and slice it into 1/2-inch strips. Throw away core pieces.1 small red cabbage
- Add the garlic directly to the pot with the leftover bacon fat and cook, constantly stirring, until fragrant, about 30 seconds.3 cloves garlic
- Add the cabbage to the pot and toss until fully coated in fat. Season with salt and pepper, and stir to combine.½ teaspoon kosher salt, ¼ teaspoon black pepper
- Add the vinegar, sugar, and water. Stir until evenly combined.1/3 cup white vinegar, 3 Tablespoons granulated sugar, ⅔ cup water
- Cover and simmer, occasionally stirring for 30-45 minutes or until you reach your desired tenderness. If the bottom of the pot goes dry, you can add a little more water but lower the heat as well.
- Just before serving, add the butter and stir to coat the cabbage. Serve with the bacon pieces on top and scallions, optional.2 Tablespoon unsalted butter, 2 scallions
Video
Notes
- You can use a regular head of cabbage instead of red if you’d like.
- This recipe can easily be doubled to make more for a larger crowd.
- If you do not want to use bacon, you can use ham or prosciutto.
- This goes great with a variety of dishes that will balance with the sweetness and sourness of the chopped cabbage.
Nutrition
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Sounds amazing!
I love red cabbage. Vinegar & Garlic will give it that kick. I am following you Via Networkblogger & G+.