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 RED CABBAGE
Red cabbage side dish that is sooo addictive.
Provided by LAURA NASON
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 43.3 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 7.3 g, Sodium 153.4 mg, Sugar 34.7 g
GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE
This yummy, sweet and sour German red cabbage is easy to make!
Provided by Sara Nolan Jennings
Categories Side Dish Vegetables
Time 1h50m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 23.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 1374.6 mg, Sugar 19.2 g
VEAL WITH GORGONZOLA AND SWEET-AND-SOUR RED CABBAGE
Having relatives who live near Lansing, Illinois, gives Janice and Paul Abrinko a reason to visit that part of the country-and after trying the veal with Gorgonzola sauce and red cabbage at Cafe Borgia, they have one more reason to go.
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside.
- Preheat oven to 200°F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Sauté veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side. Transfer to baking sheet; keep warm in oven.
- Add wine to same skillet and boil over medium-high heat until liquid is reduced by half, scraping up any browned bits, about 2 minutes. Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes. Reduce heat to medium. Add cream and Gorgonzola; simmer until cheese melts. Season to taste with salt and pepper. Transfer veal to platter and spoon sauce over. Serve with Sweet-and-Sour Red Cabbage.
WINTER SPICED SWEET & SOUR BRAISED RED CABBAGE
Add mulled spices - red wine, cinnamon and star anise - to red cabbage to make it extra-festive. This makes a great side dish for a Christmas feast
Provided by Barney Desmazery
Categories Side dish
Time 1h50m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 73 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SWEET-AND-SOUR RED CABBAGE
Categories Vegetable Side Sauté Vegetarian Dinner Lunch Vinegar Fall Cabbage Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Melt butter in large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar; toss to coat evenly. Add vinegar. Reduce heat to medium-low; simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.
SWEET-SOUR RED CABBAGE
The first time I bought a red cabbage, I didn't quite know what to do with it. After some experimenting, I came up with this recipe that's now my fall comfort food. As a side, it's compatible with a variety of meat entrees, but I especially like it with a pork roast or chops.-Karen Gorman, Gunnison, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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