Sweet and Sour Cabbage


  • 2 cups St. James Winery Country Red Wine
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, finely minced
  • 2 large heads red cabbage, shredded
  • 1 large lemon, quartered and seeded
  • 4 thick slices smoked bacon, cut into small pieces
  • 2 large pears, peeled, cored and cut into large chunks
  • 2 tablespoons red wine vinegar
  • 1 tablespoon caraway seeds
  • 1 cup boiling water


  1. Cook bacon in large Dutch oven until nicely browned.
  2. Add onions and cook until transparent. Drain all but 2 tablespoons of the fat.
  3. Add cabbage, garlic, caraway seeds, and the boiling water. Cover and cook until cabbage wilts.
  4. Add pears, lemon pieces, wine and vinegar.
  5. Add salt and pepper to taste.
  6. Cover and cook 10 minutes on medium heat.
  7. Add honey and stir thoroughly.
  8. Cover and cook on very low heat for 1/2 an hour.
  9. Remove lemon and continue cooking until cabbage is reduced to half the original amount.
  10. If not sweet-sour enough, add a little brown sugar. Liquid should be about 1 inch. If more, set lid ajar to reduce while cooking.
  11. Cool to room temperature.
  12. Refrigerate for 24 hours and then reheat just before serving.