SWEET AND SOUR RED CABBAGE
Red cabbage side dish that is sooo addictive.
Provided by LAURA NASON
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 43.3 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 7.3 g, Sodium 153.4 mg, Sugar 34.7 g
VEAL SCALOPPINE WITH GORGONZOLA SAUCE
Categories Milk/Cream Tomato Sauté Blue Cheese Basil Veal Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
- Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
- Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
- Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.
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.
VEAL WITH GORGONZOLA AND SWEET-AND-SOUR RED CABBAGE
Having relatives who live near Lansing, Illinois, gives Janice and Paul Abrinko a reason to visit that part of the country-and after trying the veal with Gorgonzola sauce and red cabbage at Cafe Borgia, they have one more reason to go.
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside.
- Preheat oven to 200°F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Sauté veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side. Transfer to baking sheet; keep warm in oven.
- Add wine to same skillet and boil over medium-high heat until liquid is reduced by half, scraping up any browned bits, about 2 minutes. Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes. Reduce heat to medium. Add cream and Gorgonzola; simmer until cheese melts. Season to taste with salt and pepper. Transfer veal to platter and spoon sauce over. Serve with Sweet-and-Sour Red Cabbage.
GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE
This yummy, sweet and sour German red cabbage is easy to make!
Provided by Sara Nolan Jennings
Categories Side Dish Vegetables
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 23.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 1374.6 mg, Sugar 19.2 g
MY FAVORITE SWEET AND SOUR RED CABBAGE
I have tried several different versions of this recipe, but this is my favorite. I think the caraway and celery seed is what makes the difference. The recipe is from Taste of Home magazine and is credited to Karen Gorman.
Provided by Chris from Kansas
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine 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 and toss to coat.
- Season with salt and pepper.
- Serve warm.
Nutrition Facts : Calories 69.5, Fat 0.2, Sodium 24, Carbohydrate 16.3, Fiber 2.2, Sugar 11.2, Protein 1.5
SWEET-AND-SOUR RED CABBAGE
Categories Onion Vegetable Side Sauté Vegetarian Low Sodium Vinegar Fall Winter Cabbage Dill Caraway Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
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
Categories Vegetable Side Sauté Vegetarian Dinner Lunch Vinegar Fall Cabbage Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 4
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 BEEF AND CABBAGE
Beef and cabbage with sweet and sour tomato sauce. Family loves it.
Provided by digb
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Place a large skillet over medium heat; cook the ground beef, onion, celery, and green bell pepper in the hot skillet until the beef is completely browned, 7 to 10 minutes. Sprinkle the oats, 3/4 teaspoon salt, the garlic powder, and 1/8 teaspoon black pepper into the beef mixture. Arrange the cabbage wedges atop the beef mixture.
- Stir the tomato sauce, cider vinegar, and brown sugar together in a bowl; season with salt and pepper. Pour over the cabbage and beef mixture. Place a cover on the skillet and simmer until the cabbage is tender, 15 to 20 minutes.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 22.7 g, Cholesterol 71 mg, Fat 14.1 g, Fiber 5.5 g, Protein 22.6 g, SaturatedFat 5.5 g, Sodium 761.6 mg, Sugar 15.3 g
SWEET-SOUR RED CABBAGE
Full of old-fashioned flavor, tangy-sweet cabbage pairs well with pork roasts.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 90, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 13 g, TransFat 0 g
EASY SWEET AND SOUR RED CABBAGE SAUTE
Since red cabbage is one of my favorite veggies, I have collected many recipes, this is another easy favorite that makes a wonderful side dish to turkey, or beef. I like to add in chopped cooked bacon, but that is optional. The amounts can be doubled to serve more than 4.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium heat.
- Add in onion and saute until golden (about 7-8 minutes).
- Add in sliced cabbage, cider vinegar, sugar, celery seeds and black pepper; mix to combine and cook until the cabbage if crisp-tender and the liquid is reduced to a glaze (about 10-12 minutes).
- Season with salt.
Nutrition Facts : Calories 212.9, Fat 10.6, SaturatedFat 1.6, Sodium 40.7, Carbohydrate 29.8, Fiber 4.1, Sugar 22.4, Protein 2.4
SWEET AND SOUR RED CABBAGE
This dish can be made in advance and reheated before serving.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 5 cups
Number Of Ingredients 8
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
Make and share this Sweet and Sour Red Cabbage recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 147.8, Fat 4.6, SaturatedFat 2.8, Cholesterol 11.4, Sodium 64.4, Carbohydrate 27.2, Fiber 3.9, Sugar 21.1, Protein 1.7
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!).
RED CABBAGE SWEET & SOUR
Thanks to Jeff Smith (Frugal Gourmet) for including this in his Christmas book AND my family favorites for Christmas dinner. Tangy and sweet at the same time. EXCELLENT color for a holiday meal--jazzes up the table.
Provided by Debber
Categories Vegetable
Time 1h10m
Yield 1/2 cup, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a 10-12 quart stainless steel soup pot.
- Bring to a boil, stir, cover, and simmer over low heat, stirring occasionally--about 1 hour.
- Salt to taste.
- NOTE* replace with water and two beef bouillon cubes.
Nutrition Facts : Calories 204.8, Fat 8.1, SaturatedFat 5, Cholesterol 20.4, Sodium 348, Carbohydrate 32.2, Fiber 4, Sugar 25.1, Protein 3.5
SWEET-AND-SOUR RED CABBAGE AND FENNEL
Categories Vegetable Side Christmas Vinegar Fennel Winter Oktoberfest Cabbage Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 10
Number Of Ingredients 7
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 10 minutes. Add remaining ingredients except fennel fronds. Bring mixture to boil. Reduce heat to medium-low. Cover and cook until cabbage is tender, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm over medium-low heat.)
- Transfer to bowl. Garnish with re-served fennel fronds and serve.
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