SWEET AND SOUR CABBAGE WITH TOFU AND GRAINS
You can use regular green cabbage for this slightly spicy, sweet and sour stir-fry, or you can use Napa Cabbage. I like to serve the dish with bulgur, but you could also serve it with rice, noodles, or any other grain.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 4 generously
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 239 milligrams, Sugar 6 grams, TransFat 0 grams
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.
STIR-FRIED TOFU, RED CABBAGE AND WINTER SQUASH
This sweet and sour mixture, colored purple and orange, is packed with flavenoids.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, main course
Time 30m
Yield Serves four
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch. Set aside.
- Heat 1 tablespoon of the oil over medium-high heat until a drop of water sizzles and evaporates upon contact. Add the tofu, and stir-fry until lightly colored, about three minutes. Remove from the pan, and season to taste with soy sauce.
- Add the remaining oil to the pan. When it is hot, add the butternut squash. Stir-fry until it begins to color, five to eight minutes. Add salt to taste, the ginger and garlic. Stir-fry for about 30 seconds, and add the cabbage. Stir-fry until the squash is tender and the cabbage is crisp-tender, about six minutes, adding about 1/4 cup water to the pan from time to time if the vegetables begin to stick. Return the tofu to the pan.
- Stir the sweet and sour mixture, and add to the vegetables. Stir just for a few seconds until they are glazed. Remove from the heat and serve with grains or noodles.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 15 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 786 milligrams, Sugar 11 grams, TransFat 0 grams
SWEET-AND-SOUR CABBAGE
"I HELPED MOTHER shred the cabbage and cut up the apples for this recipe. The touch of tartness is wonderful with the sauerbraten. This is one part of the meal that is even tastier if it can be made ahead."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6-8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET-AND-SOUR CABBAGE
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 136 g, Fat 5 g, Fiber 3 g, Protein 2 g
SWEET AND SOUR CABBAGE SOUP
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Combine the cabbage, bouillon, tomatoes, tomato sauce, brown sugar, granulated garlic, salt, pepper, cloves and sour salt in a large pot. Add just enough water until you see the cabbage start to float. Bring to a boil, then simmer for 1 hour.
- Add the beef and continue to cook for 1 more hour.
- Adjust the seasoning and remove from the heat.
VEGETARIAN SWEET AND SOUR CABBAGE ROLLS
Meatless slow cooker entree of sweet and sour cabbage rolls that is sweet and tangy.
Provided by Bea Smith
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 3h35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil.
- While water is coming to a boil, remove 8 outer leaves from the head of cabbage. Shred remaining cabbage. Place 4 cups shredded cabbage in the bottom of a 3 1/2- to 6-quart slow cooker. Reserve any extra cabbage for another use.
- Cook the outer cabbage leaves in the boiling water until just limp, 4 to 5 minutes. Drain. Trim the thick rib in the center of each leaf; set aside.
- Combine beans, rice, 1/2 cup spaghetti sauce, carrots, celery, onion, and garlic in a medium bowl. Divide bean mixture evenly among cooled cabbage leaves, using about 1/3 cup mixture per leaf. Fold the sides of each leaf over the filling and roll up.
- Combine remaining spaghetti sauce, raisins, lemon juice, and brown sugar in a bowl.
- Pour 1/2 of the sauce over the cabbage in the slow cooker; stir to mix. Place cabbage rolls on top and pour remaining sauce over the rolls.
- Cover and cook on Low for 7 to 9 hours or on High for 3 to 4 hours.
Nutrition Facts : Calories 489.7 calories, Carbohydrate 95.8 g, Cholesterol 4.4 mg, Fat 7.2 g, Fiber 22.5 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 1206.5 mg, Sugar 43.2 g
SWEET AND SOUR TOFU
Make and share this Sweet and Sour Tofu recipe from Food.com.
Provided by Julesong
Categories Pineapple
Time 5m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or sprig
- fresh corriander, optional
- Cook or reheat rice.
- In a small bowl, whisk together pineapple juice, vinegar, and soy sauce.
- Add cornstarch, stirring until smooth.
- Stir in remaining SAUCE ingredients.
- Set aside.
- In large skillet or wok, heat safflower oil on high.
- Saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes.
- Stir sauce, pour over vegetables, stirring until sauce thickens.
- Gently fold in remaining ingredients.
- Heat through.
- Serve on hot rice.
- Top with garnish. 4 - 6 Servings.
- VARIATIONS: - add sliced mushrooms; saute with other vegetables
Nutrition Facts : Calories 722.9, Fat 15.2, SaturatedFat 2.2, Sodium 519.2, Carbohydrate 129.9, Fiber 9, Sugar 19.3, Protein 19.5
SWEET AND SOUR CABBAGE
This Eastern European dish comes from Leah Leneman's "The Tofu Cookbook". Tofu seems to be a bit of an unsung hero in the foodie world; it's high in protein, low in calories and free from cholesterol. Don't be put off by the seemingly long list of ingredients; this is quick and easy to make (even if I've not tried it myself - but I will, I will)! Some vegans cook with honey, some don't. You can substitute raw cane sugar to taste in place of the honey, if you wish. Recipe posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400F, 200C, gas mark 6.
- Shred the cabbage, peel and chop the onions, peel and dice the apples; squeeze the lemons, retaining only the juice.
- Crumble the tofu in a large mixing bowl then mix in all the other ingredients.
- Place mixture in an oiled casserole dish and first bake for 10 minutes, then lower the oven temperature to 350F, 180C, gas mark 4 and bake for a further 20 minutes.
Nutrition Facts : Calories 320.7, Fat 10.1, SaturatedFat 1.5, Sodium 38.1, Carbohydrate 58.2, Fiber 11.9, Sugar 29.5, Protein 10.2
SWEET AND SOUR TOFU
An easy and zingy sweet and sour stir-fry. If you're not sure if you like tofu, try this!
Provided by polaris
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Place tofu between 2 plates. Place a weight on the top plate to press water out of tofu. Let sit, draining off water occasionally, 1 to 2 hours.
- Slice tofu into chunky, bite-sized pieces.
- Heat oil in a large skillet over medium-high heat. Saute tofu until golden, about 5 minutes. Remove tofu and set aside.
- Whisk pineapple juice, brown sugar, vinegar, cornstarch, tamari, and salt together in the same pan. Stir constantly over medium heat until thickened, 3 to 5 minutes. Add pineapple chunks, bell peppers, and onion; reduce heat to low. Cook until onion and peppers are slightly soft, about 5 minutes. Add tofu and heat through, 2 to 3 minutes more. Serve over cooked rice.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 57 g, Fat 11.3 g, Fiber 2.4 g, Protein 10 g, SaturatedFat 1.6 g, Sodium 557.8 mg, Sugar 30.3 g
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