Asian Sweet Sour Cabbage Recipes
SWEET AND SOUR CABBAGE
Here it is, my Mother's sweet and sour cabbage recipe! Whenever served guests will ask for the recipe. Quite simple to make, and can easily be doubled for a dish to pass, etc...
Provided by Uncle 12
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- add shredded cabbage to boiling water, cover and boil about 15 minutes until crisp tender, drain.
- fry bacon until crisp, crumble and reserve 1 tbsp drippings.
- stir in brown sugar, water, salt pepper and onion.
- cook until thick, add to cabbage and stir in bacon.
BOHEMIAN SWEET AND SOUR CABBAGE
This recipe is so old it could be considered "antique." It was my Grandmother's recipe. When I prepared it, I was an adult but it definitely rang childhood memory bells. I did remember the delicious taste. My Grandmother wrote out this recipe as I am reproducing it and on the recipe she noted that this dish is good with roast pork or pork chops, dumplings and applesauce. An excellent meal from Central Europe! (Bread dumplings are now available in the freezer section of the supermarket.)
Provided by Lorraine of AZ
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the onion in the shortening, only to a golden color. Do not brown.
- Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).
- Put cabbage in; sprinkle with caraway seed if you wish.
- Boil for 1/2 hour.
- Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.
- Grandmother notes that you shouldn't "put cooked cabbage in the freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!).
HOT AND SOUR CHINESE CABBAGE
Piquant, spicy, tart and sweet, this is like a bit of sweet/sour kimchee, only Chinese style (numbing peppercorns instead of a chili paste), served at room temperature or chilled. Modified recipe 2/11/13 with a much improved result.
Provided by PalatablePastime
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Remove core from cabbage; shred.shred cabbage.
- Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
- In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
- Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
- Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
- Stir in toasted sesame oil and then chill until needed.
Nutrition Facts : Calories 177.7, Fat 7.1, SaturatedFat 1.1, Sodium 2330.6, Carbohydrate 29, Fiber 0.8, Sugar 27.1, Protein 0.8
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