Sweet And Sour German Red Cabbage Food

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 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.

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.

CLASSIC RED CABBAGE

Steps:

• Prep your ingredients so they're ready to go.
• In a large saucepan over medium, melt the butter.
• Add in the sliced apples and onion, cooking until soft.
• Add remaining ingredients and heat to boiling.
• Cover and simmer 40 minutes.
• Discard bay leaf and transfer to serving bowl or individual containers for freezing.

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-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.

GERMAN RED CABBAGE

Steps:

• Cut the cabbage, shredding into thin, 1/8"-1/4" thick slices. Put half the shredded cabbage into a medium sized heavy pot.
• Grate one-half of the apple on top of the cabbage in the pot. Poke the whole cloves into the other half of the apple and add to the pot.
• Add the remaining shredded cabbage on top. In a small bowl add vinegar, water, sugar, salt and pepper. Stir to combine. Pour over cabbage.
• Add 2 Tablespoons butter and cover the pot with a lid. Bring to boil, reduce heat to simmer, and cook 1 1/2 - 2 hours.
• Remove apple with cloves and discard. Stir mixture and serve.

MOM'S SWEET-AND-SOUR RED CABBAGE

Steps:

• 1. Using a box grater, mandoline, or a coarse Microplane grater, grate the cabbage. In a large saucepan, heat the oil over medium-high heat. Add the onion and sauté for 2 minutes.
• 2. Lower the heat to medium; add the cabbage and apples and stir to combine. Add the juniper berries, allspice berries, cloves, bay leaf, salt, pepper, jelly, vinegar, sugar, and 1/2 cup (120ml) of water and stir to combine. Turn the heat to low, cover, and cook for 40 minutes, until the cabbage is tender.
• 3. Remove the juniper berries, allspice berries, cloves, and bay leaf. Serve the cabbage hot or at room temperature. Refrigerate for up to 4 days. Leftovers can also be frozen in an airtight container for up to 1 month.

SWEET AND SOUR GERMAN RED CABBAGE

Steps:

• 1. Remove outer leaves of cabbage if wilted or damaged. Cut head in half, remove hard core and shred/chop coarsely as for a rough coleslaw.
• 2. Heat oil in either a 12 inch skillet or a large saucepan over medium high heat. Add chopped cabbage and stir well to cover with oil. Saute cabbage until it begins to get limp, stirring occasionally. Add optional chopped apple if using. Add 1/4 cup of water to pan and cover to steam cabbage til almost tender.
• 3. Remove cover and let any moisture evaporate. Reduce heat to medium. Add and melt the butter. Add flour and stir until incorporated. Cook for a minute or two to cook out the raw flour taste.
• 4. Measure vinegar into cup with remaining 1/4 cup water, add to cabbage along with sugar. Stir well.
• 5. Stir until flour/butter/water/vinegar/sugar mixture has thickened. Add salt and pepper to taste. This dish takes a fair amount of salt to bring out the sweet and sour flavor. I use about 1/2 tsp or more, but you will need to adjust to your taste.
• 6. Keep warm and serve with your favorite meat dish. This is particularly good with roast chicken or turkey, beef roast or pork chops/cutlets.

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.

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 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 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 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.