Nanas Sweet And Sour Cabbage Recipes

SWEET-AND-SOUR CABBAGE

Steps:

• In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.

SWEET AND SOUR CABBAGE

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.

NANA'S SWEET AND SOUR CABBAGE

Steps:

• Saute onion in butter until golden brown.
• Add the sugar, vinegar, caraway, pepper and salt. Mix.
• Add the purple cabbage and toss well with the wet ingredients.
• Cook covered (dutch oven works best) over medium heat about 40 minutes or until cabbage is tender.

SWEET-AND-SOUR CABBAGE

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Add 3/4 teaspoon caraway seeds and 1 minced garlic clove; cook, stirring, 1 minute. Halve 2 pounds carrots lengthwise and cut into 2-inch pieces; add to the skillet along with 1/2 cup water, 3 tablespoons each brown sugar and cider vinegar, and salt and pepper to taste. Bring to a simmer, cover and cook 15 minutes. Stir in 4 cups shredded red cabbage and season with salt; cook 5 minutes. Remove from the heat and add a squeeze of lemon juice. Transfer to a bowl and top with torn fresh dill and parsley.

NANA'S STUFFED CABBAGE

Steps:

• Boil cabbage in water about 15 to 20 minutes. Drain and cool.
• In a bowl, mix the ground beef, rice, grated onion, ketchup and egg, and season with salt and pepper.
• In another bowl, combine canned tomatoes, tomato soup, brown sugar and lemon juice.
• Separate cabbage leaves and roll about 2 to 3 tablespoons of the beef mixture into each leaf, tucking in the sides. If you have leftover beef, roll it into tiny meatballs.
• Pour some of the tomato mixture into a deep pot. Crumble a handful of ginger snaps into it, then cover with a layer of rolled cabbage leaves (and tiny meatballs, if you have any), then one layer of sliced onion rings. Repeat until all cabbage rolls are used.
• Cook on low heat, covered, about 2 1/2 hours. When nearly finished, prepare buttered noodles, and serve with stuffed cabbage.

GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE

Steps:

• Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
• Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
• Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

SWEET-AND-SOUR CABBAGE

Steps:

• In a Dutch oven (or other 5-quart pot), heat oil over medium-low heat. Add cabbage, pineapple, sugar, and vinegar; stir to combine. Season with salt and pepper. Cover; cook, stirring occasionally, until cabbage has wilted (but is not mushy), about 35 minutes.
• Remove from heat; stir in dill. Serve hot or at room temperature.

SWEET AND SOUR CABBAGE WITH TOFU AND GRAINS

Steps:

• Blot the tofu dry with paper towels. Heat 1 tablespoon of the oil in a large nonstick skillet or a wok over medium-high heat and when it is rippling, add the tofu. Cook, tossing in the pan or turning over with tongs, for 2 to 3 minutes, until lightly colored. Add 1 tablespoon soy sauce, toss together for about 30 seconds, and remove from the heat. Set aside in a bowl.
• Heat the remaining oil in the pan over medium-high heat and add the onion. Stir-fry for about 3 minutes, until crisp-tender, and add the white part of the scallions, the garlic, and ginger. Stir together for about 30 seconds, until fragrant but not colored. Add the cayenne, stir in the cabbage and stir-fry until the cabbage begins to wilt, about 2 minutes. Stir in the vinegar, and sugar and continue to cook, stirring, until the cabbage is crisp-tender, 3 to 5 minutes.
• Return the tofu to the pan and stir together. Add more soy sauce to taste and stir together. Sprinkle on the scallion greens and sesame seeds and remove from the heat. Serve over grains or noodles.

MOM'S SWEET-AND-SOUR RED CABBAGE

Steps:

• 1. Using a box grater, mandoline, or a coarse Microplane grater, grate the cabbage. In a large saucepan, heat the oil over medium-high heat. Add the onion and sauté for 2 minutes.
• 2. Lower the heat to medium; add the cabbage and apples and stir to combine. Add the juniper berries, allspice berries, cloves, bay leaf, salt, pepper, jelly, vinegar, sugar, and 1/2 cup (120ml) of water and stir to combine. Turn the heat to low, cover, and cook for 40 minutes, until the cabbage is tender.
• 3. Remove the juniper berries, allspice berries, cloves, and bay leaf. Serve the cabbage hot or at room temperature. Refrigerate for up to 4 days. Leftovers can also be frozen in an airtight container for up to 1 month.