Kuhnhenn German Red Cabbage Sweet Sour_ Food

GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP

Steps:

• Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.;
• Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
• Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
• Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.

SWEET AND SOUR GERMAN RED CABBAGE

Steps:

• Sauté the cabbage: Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.
• Add the sugar and vinegar, simmer: Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low. Cover and simmer until the cabbage is completely tender but not mushy. Stir often, about 30 to 45 minutes total.
• Season: Season to taste with salt and pepper.

GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE

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.

SWEET AND SOUR GERMAN RED CABBAGE

Steps:

• In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

KUHNHENN GERMAN RED CABBAGE (SWEET - SOUR_)

Steps:

• Steam the cabbage in a large pot covered with 1/2" to 1" of water and 2 TBS of Vinegar(This is makes the cabbage retain it's color) 10 to 20 min to desired tenderness. drain.
• Fry bacon until crisp. remove and drain retain 1/4 Cup of Bacon drippings.
• Sauce -In a skillet add bacon drippings, heat , strr in Brown sugar and flour. dissolve until there are no lumps.
• Now add water, vinegar,salt,pepper and onion. Cook 5 min or until the mixture thickens over medium heat.
• Crumple bacon
• Mix the bacon and sauce to the hot drained Cabbage.
• We prefer to serve warm but not hot.

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 GERMAN RED CABBAGE

Steps:

• Melt butter in large skillet.
• Add cabbage, apples, onion and bay leaf.
• Mix red wine vinegar, water and beer and pour over cabbage mixture.
• Mix sugar, cinnamon, cloves and allspice and mix into cabbage mixture.
• Cook over medium to medium-low heat, covered, for 30-45 minutes, until cabbage, apples and onion are cooked down and are very tender. Better to cook too long than to under cook.
• Remove bay leaf before serving.

SWEET-SOUR RED CABBAGE-GERMAN

Steps:

• Prepare and cook 5 cups shredded cabbage by heating 1/2 inch salted water (about 1/4 tsp) and 2 tbs vinegar, add cabbage. Cover and heat to boiling; cook about 10 minutes. Drain.
• Fry bacon until crisp; remove and drain.
• Pour off all but 1 tbs bacon drippings.
• Stir brown sugar and flour into bacon drippings in skillet.
• Add water, vinegar, the salt, pepper and onion.
• Cook, stirring frequently, about 5 minutes or until mixture thickens.
• Add bacon and sauce mixture to hot cabbage; stir together gently and heat through.