Nanas Sweet And Sour Cabbage Recipes

SWEET AND SOUR CABBAGE

Steps:

• add shredded cabbage to boiling water, cover and boil about 15 minutes until crisp tender, drain.
• fry bacon until crisp, crumble and reserve 1 tbsp drippings.
• stir in brown sugar, water, salt pepper and onion.
• cook until thick, add to cabbage and stir in bacon.

SWEET AND SOUR CABBAGE

Steps:

• Boil cabbage in salt water until soft, drain and put into a frying pan with some butter.
• Add the cut up ham or fried bacon.
• Add onion, vinegar, salt, pepper and sugar.
• Simmer 1/2 hour.
• I added 3 slices of bacon and the rest ham.

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.

AMISH SWEET AND SOUR RED CABBAGE

Steps:

• In a heavy saucepan, cook the bacon, onion, and apples over medium-low heat until onions are limp, about 3 minutes. Add the cabbage. Cook about 10 minutes, uncovered, over medium heat until the cabbage wilts, stirring now and then. Add the remaining ingredients. Reduce heat to low, cover, and cook for 20 minutes. The cabbage should be moist, but not juicy. If liquid accumulates, remove lid at the end of the cooking period to cook off some liquid.
• If sauerkraut is not served at a holiday table, this might be a very delicious substitute. The addition of bacon to the traditional sweet-and-sour red cabbage gives it smoky undertones. This can be made in advance and reheated.
• For vegetarians, substitute a LITTLE smoke flavor for the bacon.

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.