Tangy Warm Red Cabbage

Tangy Warm Red Cabbage

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"Tangy red cabbage."
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50 m servings 96 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Melt butter in a skillet over medium heat; cook and stir onion and apple in the melted butter until onion is translucent and apple is soft, 3 to 5 minutes.
  2. Stir wine, apple cider vinegar, red wine vinegar, brown sugar, cinnamon, and nutmeg into onion mixture; bring to a boil. Add cabbage to onion mixture and stir to coat; season with salt and pepper. Reduce heat and simmer until cabbage has softened, about 30 minutes.


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This had way too much cinnamon for me, but I guess that's what the recipe writer meant by "tangy." I ended up adding more vinegar to mask some of the cinnamon flavor, and moving forward I would...

Made this with liquid sweetener instead of sugar. Loved it!

I made this recipe exactly as written. My family LOVED it! What a nice change to the same ol' thing. I was asked to make this for a big family gathering next time and will. It is so easy and de...

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