Sweet And Sour Red Cabbage With Raisins And Pistachios Food

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 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 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.

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 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.

SAUTEED RED CABBAGE WITH RAISINS

Steps:

• Heat oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add cabbage and shallots, and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve.

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:

• Cook the bacon strips to the desired crispness in a large heavy, ovenproof pan with a tight fitting cover. Remove the bacon, drain on paper towels, slice into 1/2" pieces and reserve. Bacon should not be overly crisp.
• Drain excess grease, but leave enough in the pan to coat the cabbage. Deglaze the pan with the apple cider. Add the vinegar and dark brown sugar. Mix well until the sugar is completely dissolved. Boil briefly to reduce slightly. Add the raisins, apples, bacon and cabbage. Stir well to blend and coat the cabbage with the pan juices. Bring to a boil on top of the stove, uncovered, over medium-high heat.
• When the mixture comes to a boil, cover the pan and put it into a preheated 400 degree oven. Bake for one hour. Remove from oven, stir well and check the liquid level in the pan. If all liquid is evaporated, add 1/2 cup of apple cider to re-moisten the mixture. Replace cover and bake for an additional 30 minutes.
• Remove pan from the oven. Stir well and let rest 5 minutes before serving.
• This dish is perfect with German-style sausage and German potato salad. A great touch is to serve Oktoberfest-style beer with the meal. Makes you want to link arms and sing like they do in the beer halls in Germany!

SWEET-SOUR RED CABBAGE

Steps:

• In a small bowl, combine the 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; toss to coat. Season with salt and pepper. Serve warm.

WINTER SPICED SWEET & SOUR BRAISED RED CABBAGE

Steps:

• Tip the cabbage into a large pan with the sugar, vinegar, cinnamon and star anise. Season well. Put over a medium heat and bring to a simmer, then cover, reduce the heat and cook for 1 hr, simmering gently and stirring occasionally.
• Remove the lid, turn the heat up to medium and continue cooking for 20 mins, uncovered, until tender and the liquid has reduced to a sticky syrup. Once cool, will keep in an airtight container in the fridge for three days or frozen for up to two months. Reheat over a low heat. Stir in the butter before serving.

SWEET AND SOUR CABBAGE SOUP WITH RAISINS

Steps:

• Brown the beef in in large dutch oven or stock pot over medium high heat.
• After a few minutes, add the onion, and continue cooking until the onions are transparent, and most of the pink is gone from the meat, about 10 minutes total.
• Drain any excess grease from the meat and onions, and return to the pan.
• Add the cabbage and 1/4 cup of the water, cover, and cook over medium heat until the cabbage is limp and getting tender, but still holds its shape, stirring occasionally, about 15 minutes.
• Add the remaining ingredients, and simmer until the vegetables in the soup are as tender as you would like, about 30 minutes.
• Serve with additional lemon juice and fresh ground pepper, to taste.
• Like many soups, this is much better the second day after the flavors have a chance to blend.

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.