Tuesday, May 30, 2006

Recipe for Sweet and Sour Red Cabbage (Kalyn's Lower Carb Version)

Cabbage is a healthy choice no matter what kind of eating plan you're following. It's low in carbs and calories, and is one of the world's healthiest foods. I've always been a fan of Sweet and Sour Red Cabbage, and I had a great version of it when I was visiting Texas in April, but when I looked for recipes online, none of them sounded quite like what I had in mind until I found Elise's verson at Simply Recipes. If you're not concerned about carbs, you may want to just ignore my version and make Sweet and Sour Red Cabbage from Simply Recipes, since Elise's recipes are consistently good and well-written. But I wanted a version with less sugar, and used a blend of sugar and Splenda for the dish I came up with. I did make a couple of other minor changes. This turned out to be really tasty, and even with the one tablespoon of sugar I used, still very low in carbs overall. (One tablespoon of sugar has 12 carbs.)

Sweet and Sour Red Cabbage (Kalyn's Lower Carb Version)
(adapted from Simply Recipes, about 4 servings)

1 medium head red cabbage, sliced thinly
3 T butter or margarine (margarine is best for South Beach Diet)
1 T sugar (or 1 more T Splenda)
2 T Splenda
1/3 cup balsamic vinegar
2 T red wine vinegar
salt and fresh ground pepper to taste

Melt butter or margarine in a large heavy pan. Add cabbage and saute about 5 minutes, until cabbage is starting to wilt. Sprinkle sugar and Splenda over cabbage and stir so it is evenly distributed. Add vinegar, reduce heat to medium low, and simmer until the cabbage is tender, about 20-30 minutes, depending on how hot your burner is. I prefer mine slightly undercooked so there is a tiny crunch left in the cabbage. Season with salt and fresh ground pepper. Serve hot or at room temperature.

South Beach Suggestions:
If you use the sugar, this would be best for phase two or three of the South Beach diet. I know butter is not really allowed, but I did use partly real butter. You can use all margarine if you feel strongly about it. This would taste great with Chicken with Kalamata Olives or Pork Chops with Balsamic Glaze.

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  1. I took your advice back in January when you suggested using Splenda instead of sugar in MY red cabbage recipe, and it tasted the same. Something about vinegar masks the already-faint artificial taste. As for Barilla Plus - we love it. It cooks up beautifully and tastes just fine. At the commissary it's pretty cheap, though I buy some of it at Vons when I need to.

  2. Cyndi, thanks for getting back to me about the Barilla Plus. I'm going to try the angelhair.

  3. Yum, I love cabbage. This sounds really good!

  4. I'm curious, why not just use all Splenda?

  5. Good question Alanna. You probably noticed I reduced the sugar amount when I replaced it with Splenda. I thnk Splenda can taste overly sweet when you substitute it for sugar in equal amounts. I also think for people who aren't used to it, Splenda can have just a slight bit of artificial taste, but adding just a tiny bit of sugar takes that away, at least for me. Any other opinions about that from Splenda users?

  6. Kalyn - I LOVE the color of your cabbage!

  7. Yummy! I love cabbage, and love the way red cabbage "bleeds" and turns kind of beet-colored. Funny that I like that, because I hate beets and that's one thing you would NEVER find in my refrigerator!

  8. I was trying to find out good ways to cook cabbage ages ago, and after lots of googling and looking at different recipes I went for using apple and chicken stock\broth as well as vinegar. I guess it gives a similar sweet&sour effect to your recipe, but is using fruit to give sweetness rather than sugar.

    I've just posted a rough recipe (I'm hopeless at quantaties or timings) on One weigh or Another.
    And referenced this recipe of yours for people who have a less chaotic style of cooking than my approach!

  9. I've got a half head of red cabbage that needs to be used up... This looks tasty, but it looks like a side dish. Any suggestions about what would you pair this with???

  10. Emily, there are some suggestions in the post.

  11. This was an amazing recipe. I'm doing the low carb thing but am trying not to overdue it on the fat.. PLUS trying to get enough Fiber! This is the perfect recipe and so easy!


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