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Sweet-and-Sour Cabbage

  • prep: 15 mins
    total time: 50 mins
  • servings: 6




  • 2 tablespoons olive oil
  • 2 pounds red cabbage (about 1 small head), halved, cored, and cut into 1/2-inch chunks (10 cups)
  • 1 can (8 ounces) crushed pineapple in juice
  • 3 tablespoons light-brown sugar
  • 1/4 cup red-wine vinegar
  • Coarse salt and ground pepper
  • 1/3 cup snipped fresh dill


  1. Step 1

    In a Dutch oven (or other 5-quart pot), heat oil over medium-low heat. Add cabbage, pineapple, sugar, and vinegar; stir to combine. Season with salt and pepper. Cover; cook, stirring occasionally, until cabbage has wilted (but is not mushy), about 35 minutes.

  2. Step 2

    Remove from heat; stir in dill. Serve hot or at room temperature.

Everyday Food, October 2005



Reviews (1)

  • RFH 28 Apr, 2010

    I made this with green cabbage and sherry vinegar (I was all out of red wine vinegar), threw in an onion, green pepper, scallions, a handful of dried cranberries and grated ginger and dug in. It was pretty good, but the sauce was a little soupy and I didn't have to cook the cabbage anywhere near the recommended 35 minutes. Only took mine about 8 minutes.

    Adding plenty of salt and not skimping on the dill are pretty key to this turning out properly.