Southern Style Red Cabbage


image: Jeromy Price

Prep time: 15 min
Cook time: 1 hour

The sorghum and brown sugar in this recipe kick traditional red cabbage up a few notches, creating a rich sweet sauce balanced by the tang from the red wine and vinegar.


  • 1 head red cabbage shredded or chopped thin
  • 1/2 tablespoon vegetable oil
  • 1 purple onion, sliced thin
  • 2 McIntosh apples, cored, peeled
  • and chunked
  • 1 cup red wine
  • 1/2 cup red wine vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cloves
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup sorghum
  • Salt and pepper to taste
  • Green onions for garnish


  1. Remove outer cabbage leaves. Rinse cabbage head. Chop into quarters, core and shred or chop.
  2. In a large pot, heat vegetable oil over medium heat. Add onions, cook until tender. Add remaining ingredients. Cover and bring to a boil.
  3. Reduce heat to low, cover and cook until cabbage is reduced and moisture has evaporated, about an hour. Serve hot. Garnish with sliced green onions.

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