Sweet & Sour Red Cabbage

Number of servings


  • 0.75 cup freshly squeezed Sunkist® Cara Cara Navel orange juice, zest reserved separately (about 2 oranges)
  • 0.33 cup Thai sweet chili sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons olive oil
  • 6 cups thinly sliced red cabbage
  • 0.25 teaspoon salt


Preparation: 10 minutes


  1. In a small bowl, whisk together freshly squeezed Sunkist® Cara Cara Navel orange juice, chili sauce, vinegar and cornstarch. Set aside.
  2. In a 3-quart Dutch oven or skillet, heat olive oil over medium-high heat.
  3. Add cabbage, cover and cook, stirring often, for about 5 – 6 minutes, or until cabbage is tender.
  4. Remove lid, whisk cornstarch mixture and drizzle into cabbage, stirring in well. Cook for about 2 minutes, until mixture is thickened and cabbage is well glazed.
  5. Stir in salt and reserved freshly grated zest.

    • Try adding in crushed pineapple or diced apples for a tasty variation.