Sweet And Sour Red Cabbage With Apples Food

RED CABBAGE AND APPLES

Steps:

• Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.
• Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.

SWEET AND SOUR CABBAGE WITH APPLES

Steps:

• Melt the butter in a large pot over medium-low heat.
• Add in onions; saute for about 8-10 minutes, adding the fresh garlic the last few minutes.
• Add in the red wine vinegar, applesauce, brown sugar and cabbage; cook for about 7-8 minutes, or until the cabbage starts to wilt, stirring often.
• Season with salt and pepper, cover and simmer until the cabbage is tender (about 20-25 minutes) stirring occasionally.
• Uncover and add in the sliced apple and apple juice; cook for another 5-6 minutes or until the apples are crisp-tender.
• Season with more salt and pepper if desired.

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 RED CABBAGE WITH APPLES (OAMC)

Steps:

• In a large saucepan, heat olive oil over medium heat.
• Add onions and apples and cook for 5 minutes until softened, stirring often.
• Add remaining ingredients, except cabbage and corn starch and water, and bring to a boil.
• Add cabbage; cover and simmer over medium heat for 45 minutes or until cabbage is tender, stirring occasionally.
• Blend cornstarch and water together and add to cabbage mixture. Cook until slightly thickened and then remove bay leaf.
• To Freeze: Cool completely. Freeze up to 3 months in a freezer bag or freezer container, being sure to label contents before freezing.
• To serve: thaw overnight int he fridge and then heat on stovetop or in microwave.

SWEET-AND-SOUR RED CABBAGE WITH APPLES AND TEMPEH

Steps:

• Heat 1 1/2 tsp oil in a skillet over medium heat. Add tempeh, and saute 4 minutes or until brown. Stir in soy sauce and 1/2 cup water. Simmer 5 minutes or until liquid has absorbed, turning occasionally. Cool and cut tempeh into small squares.
• Heat remaining 1 Tbsp in oil in large skillet over medium heat. Add apples and onion and saute for 12 minutes. Stir in cabbage, sweet cider, vinegar and brown sugar. Reduce heat to medium and partially cover skillet. Cook 25 minutes, or until cabbage is tender, stirring occasionally. Stir in tempeh and chestnuts, season with salt and pepper.

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 & SOUR RED CABBAGE WITH BACON

Steps:

• Cook cabbage in 2 cups water in covered pan for 5-8 minutes or until tender; drain.
• Fry bacon. Remove bacon and crumble.
• Add sugar and flour to remaining fat and blend.
• Add water, vinegar, salt and pepper and sliced onion. Cook until thick, stirring occasionally, about 5 minute.
• Add bacon and cabbage and heat through.

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.

RED CABBAGE WITH APPLES

Steps:

• In a large skillet, saute onion in butter until golden and tender. Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for about 1 hour or until cabbage and apples are tender and the liquid is reduced. Sprinkle with bacon and parsley if desired.