Sweet and Sour Cabbage

Presented by:
Sue Bee Honey
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Honey is the secret to this St. Patrick's Day favorite. Makes a great side dish with chicken, pork or lamb too.

Recipe Prep Time
Prep Time
10 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
35 min
Recipe Servings


1/2 cup Sue Bee® Honey

1 medium to large head of cabbage, shredded

1/2 teaspoon salt

pepper to taste

2 cups water

1/4 cup butter

1/2 cup onion, chopped

2 to 3 tablespoons all-purpose flour

2/3 cup rice wine vinegar


In a medium-sized saucepan, add the shredded cabbage, salt, pepper and water; cover and bring to a boil.

While cabbage is cooking, melt the butter in a skillet; add onion and cook until onion is translucent and tender. Add flour to the onion-butter mixture to create a roux. Set aside.

When cabbage is tender, add honey and rice wine vinegar to the saucepan mixture and return to medium high heat, bringing it to a near boil. Add the roux to the cabbage mixture to thicken. Cook until desired consistency is achieved.

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