Sweet And Sour Cabbage With Tofu And Grains Recipes

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VEGETARIAN SWEET AND SOUR CABBAGE SOUP



Vegetarian Sweet and Sour Cabbage Soup image

Modified from the NY Times by ofallytasty.com, who adapted it from The National. I put my spin on it by using vegetable broth, and adjusting some of the measurements. If you have smoked salt, by all means sprinkle some over the soup when you serve it.

Provided by Sharon123

Categories     Greens

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 tablespoons minced garlic
1 cup finely chopped onion
6 cups vegetable broth
1 cup peeled thinly sliced carrot
1 (28 ounce) can plum tomatoes in puree
1 cup tomato paste
1/2 cup tomato ketchup
1/4-1/2 cup dark brown sugar (to taste or can omit)
1 bay leaf
1/2 cup lemon juice
3 lbs cabbage, sliced into 1/4-inch-wide ribbons
1/2 cup golden raisin
sour cream (can use vegan) or Greek yogurt (can use vegan)

Steps:

  • Heat oil in a large pot over medium heat; add garlic and cook until soft.
  • Add the onion and sauté until transluscent.
  • Add 3 c vegetable broth, carrots, tomatoes and purée, tomato paste, ketchup, sugar and the bay leaf.
  • Bring to a boil then reduce to a simmer and cook for 10 minutes.
  • Crush the whole tomatoes and continue to simmer until carrots are tender (10 more minutes).
  • Discard bay leaf and, using an immersion blender, blend until slightly chunky (this step is not necessary, texture is good).
  • Add lemon juice and cabbage and remaining 3 cups vegetable broth (there will be a LOT of cabbage, but it will cook down).
  • Again, bring to a boil, then reduce heat and simmer until the cabbage is done however you like it (1 hour for al dente,2 hours for soft, or anywhere in between).
  • Add 3-6 cups water, until the soup reaches your desired consistency.
  • Add the raisins 10 minutes before serving.
  • Season with salt and pepper.
  • Serve with sour cream.

Nutrition Facts : Calories 188.4, Fat 3.9, SaturatedFat 0.6, Sodium 471.9, Carbohydrate 39, Fiber 6.9, Sugar 26.9, Protein 4.7

NANA'S SWEET AND SOUR CABBAGE



Nana's Sweet and Sour Cabbage image

The cabbage cooks with the sugar and vinegar to make a nice mellow flavor. My Nana would serve it with potato dumplings and sour bratten. One of my favorite recipes. To make this recipe lighter just substitute the sugar for 1 1/2 times it's amount in Splenda.

Provided by gingersnap081

Categories     Vegetable

Time 1h

Yield 6-10 serving(s)

Number Of Ingredients 8

1/4 cup butter
1/2 cup chopped onion
1/2 cup sugar
1/2 cup vinegar
1/4 teaspoon caraway seed (optional)
1/4 teaspoon pepper
2 teaspoons salt
2 quarts purple cabbage, shredded or thinly sliced (2lbs.)

Steps:

  • Saute onion in butter until golden brown.
  • Add the sugar, vinegar, caraway, pepper and salt. Mix.
  • Add the purple cabbage and toss well with the wet ingredients.
  • Cook covered (dutch oven works best) over medium heat about 40 minutes or until cabbage is tender.

SWEET AND SOUR CABBAGE WITH TOFU AND GRAINS



Sweet and Sour Cabbage with Tofu and Grains image

You can use regular green cabbage for this slightly spicy, sweet and sour stir-fry, or you can use Napa Cabbage. I like to serve the dish with bulgur, but you could also serve it with rice, noodles, or any other grain.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 4 generously

Number Of Ingredients 13

3/4 pound firm tofu, cut in 1/4- x 1/2 - x 1 1/2 inch slabs
2 tablespoons peanut or canola oil
1 tablespoon soy sauce (more to taste)
1 small onion, sliced
1 bunch scallions, thinly sliced, white and dark green parts separated
2 garlic cloves, minced
1 tablespoons minced fresh ginger
Pinch of cayenne
1 medium cabbage, quartered, cored, and sliced crosswise
3 tablespoons rice wine vinegar or sherry vinegar
1 1/2 tablespoons sugar (or 1 tablespoon if the vinegar is already seasoned)
2 teaspoons toasted sesame seeds (optional)
Cooked bulgur, rice, noodles, or other grains for serving

Steps:

  • Blot the tofu dry with paper towels. Heat 1 tablespoon of the oil in a large nonstick skillet or a wok over medium-high heat and when it is rippling, add the tofu. Cook, tossing in the pan or turning over with tongs, for 2 to 3 minutes, until lightly colored. Add 1 tablespoon soy sauce, toss together for about 30 seconds, and remove from the heat. Set aside in a bowl.
  • Heat the remaining oil in the pan over medium-high heat and add the onion. Stir-fry for about 3 minutes, until crisp-tender, and add the white part of the scallions, the garlic, and ginger. Stir together for about 30 seconds, until fragrant but not colored. Add the cayenne, stir in the cabbage and stir-fry until the cabbage begins to wilt, about 2 minutes. Stir in the vinegar, and sugar and continue to cook, stirring, until the cabbage is crisp-tender, 3 to 5 minutes.
  • Return the tofu to the pan and stir together. Add more soy sauce to taste and stir together. Sprinkle on the scallion greens and sesame seeds and remove from the heat. Serve over grains or noodles.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 239 milligrams, Sugar 6 grams, TransFat 0 grams

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