Moms Sweet And Sour Cabbage Recipes

GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE

Steps:

• Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
• Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
• Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

SWEET-AND-SOUR CABBAGE

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.

GERMAN SWEET N SOUR CABBAGE

Steps:

• 1. In a large 4 qt. pan, stack cabbage, sugar, and shortening. Turn burner on to med.high. Combine water and white vinegar together and pour over cabbage.
• 2. Bring to a boil. Reduce heat, cover pan and simmer for 1 hour, until cabbage is tender.
• 3. Remove cabbage with a slotted spoon to serving bowl. serves 6-8. Sprinkle with salt and pepper if desired.
• 4. Notes: You can chop the cabbage as you prefer, rough chop, fine chop or even shredded. You can use prepared coleslaw mix, but you may want to remove the carrots and red cabbage. I know the portions says 6-8 for a large head of cabbage. Keep in mind that cabbages does cook down in volume. And we always went back for seconds and thirds. I use Crisco shortening. If you want a tangier flavor, try cider vinegar or white wine vinegar. Enjoy!

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 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.

MOM'S SWEET & SOUR CHOPS AND CABBAGE

Steps:

• Dredge chops lightly in flour seasoned with salt & pepper - brown on both sides. Add onion, vinegar & tomato juice. Cover and cook over low heat until tender - about 40 minutes.
• Add cabbage. Sprinkle with sugar and salt and pepper as needed. Cook until cabbage is tender.
• Remove chops and toss cabbage in sauce and serve together.

MOM'S SWEET AND SOUR CABBAGE

Steps:

• Cut up cabbage and put in pan. Sprinkle with caraway seed and salt. Cover with water. Cook down on medium low heat for 6-8 hours.
• Drain off liquid.
• Before you serve add 1/2 Cup sugar, 1/2 Cup vinegar and broth.
• Season more to taste with sugar and vinegar.