Uncle Mike Kaczmer's Mom's Red Cabbage

Denise Nalepa-Hucke


I love sour kraut and this recipe is a tried and true one from the early 1900's. It has a wonderful flavor of bacon and tomatoes. It certainly isn't the healthiest recipe but it is one of my favorite old recipes from my family. A holiday favorite.


☆☆☆☆☆ 0 votes

30 Min
1 Hr
Stove Top


  • 2 bottle
    frank's baverian or polish sour kraut 32 oz.
  • 1 can(s)
    large tomatoes
  • 1 can(s)
    large crushed tomatoes
  • 1 c
    diced green pepper
  • 1 bunch
    green onions diced
  • 4 stalk(s)
    celery diced
  • 1 lb
    bacon crisp

How to Make Uncle Mike Kaczmer's Mom's Red Cabbage


  1. Fry up bacon till crisp. Break into crumbs. Set grease aside.
  2. You can squeeze out some of the sour juice so it meets your taste. Reserve what you don't put in the pot. Put Kraut, green pepper, celery, green onions and tomatoes in a large saucepan.
  3. Add Bacon and the bacon grease to the large saucepan. (I told you it wasn't healthy just amazingly good!)
  4. Cook over medium heat stirring every little while till flavors melt together. You can add more sour if you like at this point. Enjoy!

Printable Recipe Card

About Uncle Mike Kaczmer's Mom's Red Cabbage

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Polish
Other Tag: Heirloom

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