Sweet and Sour Cabbage with Bacon- a combination of sugar, cider vinegar and crispy, salty bacon bits makes this one of the most delicious cabbage side dished ever.

Cabbage in a bowl with plate of bratwurst in background.

Sweet and Sour Cabbage with Bacon Recipe

I love any kind of sautéed cabbage, but this Sweet and Sour Cabbage with Bacon may be my favorite. When I make it, I find myself picking the last pieces out of the pan with my fingers. It’s that good.

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With crunchy bacon, onion, sweetness from a hefty dose of sugar, tang from cider vinegar, and saltiness from soy sauce, this side dish will wake up every taste bud in your mouth. So much so that you might wish it was the main dish instead of just a side.

Sweet and Sour Cabbage with Bacon in a white bowl.

Sweet and Sour Cabbage with Bacon is a simple side dish, but it is big on flavor. Only a handful of ingredients are needed. It’s a German-style side dish that is popular in the south. The part of North Carolian I am from had a lot of German immigrants and you can see the influences in southern home cooking.

How To Serve

I love to serve it with Bratwurst and Knockwurst. I slice them in half horizontally, place them in a skillet with a drizzle of olive oil and brown them up a little bit. But you could slice them and cook them with the cabbage for a one dish meal. Easy peasy!

This amazing side dish goes great with a side of Buttermilk Cornbread.

Recipe Tip

Red cabbage can be used instead of green cabbage.

Make it Spicy

If you want to make this cabbage recipe spicy, add crushed red pepper flakes to taste

Storage

Leftovers will keep in an airtight container in the refrigerator for 4 days and can be reheated in a microwave.

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Sweet and Sour Cabbage with Bacon

4.93 from 28 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
A German-inspired side dish. This cabbage is full of sweet, sour, and salty flavors.

Equipment

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Ingredients

  • 1 teaspoon vegetable oil
  • 4 slices bacon,, cut crosswise into 1/2-inch pieces
  • 1 onion,, thinly sliced
  • 1 medium green cabbage,, cored and cut into 1 to 1 1/2-inch pieces
  • 1/4 cup cider vinegar
  • 1/4 cup sugar
  • 3 tablespoons soy sauce
  • black pepper

Instructions 

  • Heat oil in a large, heavy pot (I use a Dutch oven) over medium heat. Add bacon and cook until brown and crisp, stirring frequently.
  • Use a slotted spoon to transfer bacon to a plate. Add onion and cabbage to pot and cook, stirring often, until cabbage is wilted (about 10 minutes).
  • Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, about 10 more minutes.
  • Stir in bacon.
    Add black pepper to taste and serve.

Video

Notes

If you want to make this dish spicy, add crushed red pepper flakes to taste.

Nutrition

Calories: 229kcal | Carbohydrates: 29g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 943mg | Potassium: 509mg | Fiber: 6g | Sugar: 21g | Vitamin A: 231IU | Vitamin C: 85mg | Calcium: 102mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Source: Martha Stewart

Originally published Oct 29, 2013.

 

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79 Comments

  1. Tony Mclpine says:

    An old family favourite, I had misplaced the recipe.

  2. Tony McAlpine says:

    Happy to find, it is the same taste as my mum used to make

  3. Danielle says:

    This is an excellent dish to make if you are trying to eat nutrient rich veggies. I just reduced the bacon in half and omitted soy sauce replacing with a little chicken broth for moisture. I also saute some pork tenderloin medallions and throw it all in a crock pot to make it a complete meal. My Husband loves it!!!

  4. Judy says:

    Yum

  5. Mona J Twining says:

    Can this be made the day before and refrigerated?

  6. Holly says:

    I cut it down because there are only two of us, but we both loved it!

  7. Nana Trish says:

    We have this dish 2 -3 times a month, love it! I always make recipes exactly as written per the recipe the first time, then tailor it to our tastes. In place of the bacon I use real bacon bits, just microwave them for a few seconds till crisp, then top just before serving – saves time & work. I also use brown sugar, onions, and always add a granny smith apple. I always serve it with beef kielbasa and rotate between perogies, noodles and hash browns. It’s even better the next day!