Brown-Sugar-Spiced Red Cabbage

Red cabbage owes its sweet-tart taste to brown sugar and vinegar.

  • Servings: 12

Source: Martha Stewart Living, December 2006


  • 1/4 cup bacon drippings or unsalted butter
  • 1 head red cabbage, very thinly sliced
  • 1 red onion, halved lengthwise and thinly sliced
  • 1/2 cup cider vinegar
  • 1/2 cup port
  • 1/4 cup packed light-brown sugar
  • 1/2 cinnamon stick
  • 1 fresh bay leaf
  • Coarse salt and freshly ground pepper


  1. Heat drippings in a large stockpot over medium heat. Add cabbage and onion; cook, stirring occasionally, until tender, about 10 minutes.

  2. Add vinegar, port, sugar, cinnamon, and bay leaf; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until cabbage is soft, about 1 hour. Season with salt and pepper.

Cook's Notes

This recipe can be made a day ahead and refrigerated; reheat before serving.