Sweetsourredcabbagesalad Recipes

SWEET-SOUR RED CABBAGE

Steps:

• In a small bowl, combine the vinegar, brown sugar, caraway and celery seeds; set aside. Place cabbage and onion in a saucepan; add a small amount of water. Cover and steam until tender, about 15 minutes. , Add vinegar mixture; toss to coat. Season with salt and pepper. Serve warm.

SWEET AND SOUR RED CABBAGE

Steps:

• Place cabbage in a medium saucepan with water and salt, and bring to a boil. Stir in brown sugar and caraway seeds. Cook 12 minutes, or until cabbage is tender; drain.
• In a medium bowl, toss cabbage with vinegar and butter until thoroughly coated.

SWEET AND SOUR RED CABBAGE

Steps:

• Cut cabbage in half lengthwise, remove core, and slice as thinly as possible.
• Heat oil in a large saucepan over medium-low heat. Add cabbage, and saute stirring until wilted, about 10 minutes. Add vinegar, honey, and spices. Season well with salt and pepper. Add 3 tablespoons water, and continue cooking cabbage until almost soft, about 1 1/2 hours. (Add more water if needed while cabbage is cooking.)
• Cut apple in half lengthwise, remove core, and slice into very thin wedges. Add to cabbage, and continue cooking until cabbage is soft and almost dry, about 20 more minutes.

SWEET AND SOUR RED CABBAGE

Steps:

• Melt butter in saucepan, add cabbage and apple and cook gently for 5 minutes, stirring occasionally.
• Add vinegar, sugar, salt and pepper.
• Cover and cook gently for 20-30 minutes or until tender, stirring occasionally.
• Serve hot or cold.

SWEET AND SOUR RED CABBAGE

Steps:

• In a 12-inch skillet, saute the shallots and garlic in the butter over medium heat for 1 minute, until golden brown. Add the shredded cabbage. Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the vinegar and sugar. Season with salt and pepper to taste. Increase the heat to high and bring to a boil, stirring constantly to prevent the sugar from burning. Reduce the heat and simmer about 10 minutes, until the liquid is reduced by 3/4.

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.

SWEET-SOUR RED CABBAGE

Steps:

• In 10-inch skillet, heat 1 inch water to boiling. Add cabbage; heat to boiling. Boil uncovered about 15 minutes, stirring occasionally, until tender; drain and set aside. Wipe out and dry skillet with paper towel.
• In same skillet, cook bacon over medium heat 4 minutes, stirring occasionally. Stir in onion. Cook 2 to 4 minutes, stirring occasionally, until bacon is crisp. Remove bacon and onion with slotted spoon; drain on paper towels. Drain fat, reserving 1 tablespoon in skillet.
• Stir brown sugar and flour into bacon fat in skillet. Stir in water, vinegar, salt and pepper until well mixed.
• Stir in cabbage, bacon and onion. Cook over medium heat 1 to 2 minutes, stirring occasionally, until hot.

SWEET-SOUR RED CABBAGE SALAD

Steps:

• Cook bacon until crips; crumble.
• Measure 3 teaspoons of bacon fat into skillet.
• Stir in remaining ingredients,leaving out cabbage.
• Cook mixture over medium heat,stirring constantly,until mixture is smooth and clear.
• Cool to room temperature.
• Put cabbage into salad bowl.
• Pour cooled dressing over it.
• Add crumbled bacon.
• Chill.

SWEET AND SOUR STUFFED CABBAGE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Fill a large pot with water and bring it to a boil. Boil the heads of cabbage, one at a time, until softened but still firm, about 5 minutes. Remove and let cool for 15 minutes.
• Combine the ground beef, eggs, cooked rice, 1 1/2 teaspoons of garlic powder, salt and pepper, and 1/2 cup ketchup in a bowl. Mix with your hands until well combined.
• Prepare the cabbage leaves by shaving a slice off of the large vein in the center of the leaves so they'll be easier to roll. Place a heaping spoonful of the filling in the center of the leaf. Fold in the left and right edges and roll up the leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling the leaves; save the smaller cabbage leaves and set them aside.
• Chop the reserved cabbage leaves. Place the chopped cabbage in a large pot. Add the sliced onion, crushed tomatoes, raisins, sour salt (citric acid powder), salt and pepper, 1/2 cup ketchup, and the remaining 1 1/2 teaspoons garlic powder. Stir in 1/2 cup of white sugar and bring the mixture to a boil.
• Taste the sauce and adjust the sweetness, if desired, by adding the additional 1/2 cup of sugar. Place the cabbage rolls into the sauce. Pour the remaining 1 cup of ketchup on top of the rolls. Cover the pot, and reduce the heat to a simmer.
• Cook the rolls for 3 hours, basting the rolls every half hour.

SWEET-SOUR RED CABBAGE WITH BACON

Steps:

• In a large bowl, stir the cider vinegar and sugars until sugars are dissolved. Add cabbage; toss to coat. Let stand for 5-10 minutes. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , In the drippings, saute apple and onion until tender. Stir in water and cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. , Stir in the remaining ingredients. Simmer, uncovered, for 5 minutes or until tender. Sprinkle with reserved bacon just before serving.

SWEET AND SOUR CABBAGE SLAW

Steps:

• In medium bowl, mix honey, spreadable fruit and vinegar.
• Add remaining ingredients; toss.

SWEET-AND-SOUR RED CABBAGE

Steps:

• Melt butter in large pot over medium heat. Add onion and caraway. Cover; cook 3 minutes. Add cabbage. Cover; cook until cabbage begins to soften, stirring occasionally, about 6 minutes. Add vinegar and sugar; cook until cabbage is crisp-tender, stirring often, about 4 minutes longer. Add dill. Season with salt and pepper.

SWEET-AND-SOUR RED CABBAGE

Steps:

• Melt butter in large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar; toss to coat evenly. Add vinegar. Reduce heat to medium-low; simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.

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 RED CABBAGE AND APPLES

Steps:

• Mince garlic. If using a food processor to grate the cabbage, use it to mince the garlic; otherwise mince by hand.
• Grate whole cabbage.
• Heat oil in nonstick pan, and add garlic and cabbage. Saute over medium heat.
• Meanwhile wash, core and cut apples into bite-size chunks. Add to cabbage mixture, and stir well.
• Add remaining ingredients. Cover, and cook over low heat, until apples are tender, about 7 minutes.