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-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
Here it is, my Mother's sweet and sour cabbage recipe! Whenever served guests will ask for the recipe. Quite simple to make, and can easily be doubled for a dish to pass, etc...
Provided by Uncle 12
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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
The cabbage cooks with the sugar and vinegar to make a nice mellow flavor. My Nana would serve it with potato dumplings and sour bratten. One of my favorite recipes. To make this recipe lighter just substitute the sugar for 1 1/2 times it's amount in Splenda.
Provided by gingersnap081
Categories Vegetable
Time 1h
Yield 6-10 serving(s)
Number Of Ingredients 8
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.
NANA'S SOUTHERN COLESLAW
Just an old family recipe that I have been told is reminiscent of KFC coleslaw. You be the judge! To speed things up I sometimes just buy an already shredded bag of cabbage with carrots in it and then just chop it a little finer.
Provided by Kristina
Categories Salad Coleslaw Recipes With Mayo
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
- Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 20.3 g, Cholesterol 6.1 mg, Fat 11.3 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 273.7 mg, Sugar 15 g
SWEET AND SOUR CABBAGE AND CARROTS
Make and share this Sweet and Sour Cabbage and Carrots recipe from Food.com.
Provided by Parsley
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium-high heat, melt butter.
- Add to the skillet the cabbage, carrots, onion and brown sugar.
- Cook, stirring often, for about 10-12 minutes until the veggies are well-browned and softened. (The veggies should lightly scorch).
- Remove from heat and stir in the soy sauce, vinegar and pepper.
- Serve hot.
Nutrition Facts : Calories 149.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 637.6, Carbohydrate 23, Fiber 5, Sugar 14.5, Protein 3.2
NANA'S STUFFED CABBAGE
Provided by Michelle Slatalla
Categories dinner, main course
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
SWEET AND SOUR CABBAGE
A really good way to use leftover ham.Even though it is a simple recipe I was surprised at the good taste.
Provided by DotM7037
Categories Ham
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil cabbage in salt water until soft, drain and put into a frying pan with some butter.
- Add the cut up ham or fried bacon.
- Add onion, vinegar, salt, pepper and sugar.
- Simmer 1/2 hour.
- I added 3 slices of bacon and the rest ham.
Nutrition Facts : Calories 235.8, Fat 3.5, SaturatedFat 1.1, Cholesterol 29.5, Sodium 892.7, Carbohydrate 37.8, Fiber 4.5, Sugar 32.5, Protein 15.5
NANA'S SAUSAGE BREAD
My grandmother used to make this bread as an appetizer for holiday dinners. Its also a great dish for a light supper or super bowl parties, etc. It is not as difficult to make as it may sound. Each loaf will yield 6-10 servings depending on how large you mke the slices.
Provided by Dee514
Categories Yeast Breads
Time 2h30m
Yield 2 loaves, 12-20 serving(s)
Number Of Ingredients 13
Steps:
- In frying pan, brown sausage over medium high heat.
- Drain drippings and let cool.
- Mix 2 eggs, basil, fennel seeds and mozzarella into cooled sausage and set aside.
- In large bowl, combine 5 cups flour, sugar, salt and yeast.
- In small sauce pan, heat water, milk and butter until hot to the touch (about 125°), and stir into dry mixture.
- Mix in only enough of the reserved 1 cup of flour to make a soft dough.
- Knead dough on a lightly floured surface until smooth and elastic (about 8-10 minutes).
- Cover dough and let rest for about 10 minutes.
- Divide dough in half, set one half aside.
- Roll half the dough into a 6" x 18" rectangle.
- Spoon half the sausage mixture evenly over the dough to within a 1/2 of the edges.
- Fold the dough over the sausage filling and overlap the dough by about 1 1/2", seal seam and ends by pinching dough together.
- Carefully transfer filled dough to a greased baking sheet in a horseshoe shape.
- With a very sharp knife or razor, make slashes in the top of dough about 1/2" deep and about 2" apart.
- Repeat rolling and filling with remaining piece of dough.
- Beat remaining egg and brush over both loves of bread.
- Lightly sprinkle 1 TB of Locatelli or Parmesan cheese over each loaf (optional).
- Cover loaves and let rise until doubled (about 40-50 minutes).
- Bake in preheated 375° oven for about 25-30 minutes or until done.
- Remove from baking sheets and cool slightly.
- Serve warm.
- Refrigerate leftovers.
- Bread can be made a day ahead of time and then warmed in the oven before serving.
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