Sweet Sour Spiced Red Cabbage Recipes

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SPICED RED CABBAGE



Spiced Red Cabbage image

My dad, who is now 83 and still working hard, loves sauerkraut and frankly anything that is pickled or fermented.

Provided by Canning Homemade

Categories     Dessert

Time P1DT30m

Yield 5

Number Of Ingredients 10

1 PC. Large head Red Cabbage
1/8 cup Kosher salt
1/2 cup brown sugar
1/8 cup mustard seeds
4 cups white vinegar
1 T. whole cloves
1 T. whole allspice
1 T. peppercorns
1 T. celery seed
1 PC. stick cinnamon - broken in half

Steps:

  • Cut cabbage in half, remove the core and then shred the red cabbage using a knife or mandolin.
  • Layer the cabbage in a bowl covering each layer with a bit of the salt.
  • Let stand 24 hours covered.
  • Rinse the cabbage and then drain the cabbage to get most of the water out on a paper towel or colander. This might take a few hours.
  • Prepare 4 pints and one 1/2 pint jars by sterilizing them and then raw pack each jar with the now as dry as possible red cabbage.
  • Pack them leaving 1 inch headspace. Prepare your lids and rings.

Nutrition Facts : Calories 500 kcal, ServingSize 1 serving

SPICED RED CABBAGE



Spiced Red Cabbage image

When it comes to vegetable dishes, this traditional one is at the top of my list. The wonderful sweet-sour aroma and taste remind me of home. Plus, it looks so pretty on the table. -Karin Cousineau, Burlington, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

1/2 medium head red cabbage, diced
1 tablespoon canola oil
1/2 cup chopped onion
1 medium tart apple, quartered
3 tablespoons tarragon vinegar
1 tablespoon sugar
1 bay leaf
1 teaspoon salt, optional
1/4 teaspoon pepper
1/8 teaspoon ground cloves

Steps:

  • In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain. Return to pan; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Remove bay leaf.

Nutrition Facts :

RED CABBAGE SOUP



Red Cabbage Soup image

This red cabbage soup recipe is sweet, sour, and super delicious. It's loaded with red cabbage, carrots, onions and some everyday pantry staples. It's a great hearty soup that's packed with flavor, nutrients and color!

Provided by grilledcheesesocial

Number Of Ingredients 10

1 medium yellow onion (diced)
2 tbsp olive oil
3 carrots (skinned and diced)
4 cups red cabbage (shredded)
1 14.5 oz can diced tomatoes
4 cups chicken stock (or vegetable stock)
1/2 cup brown sugar
1/2 cup red wine vinegar (or apple cider vinegar)
2 tsp salt
1/2 cup raisins

Steps:

  • Add onion, olive oil, and 1/4 tsp salt to a large soup pot and turn the heat to medium. Cook onions for about 10 minutes or until they're beginning to caramelize.
  • Next, add carrots and cook for 3 minutes - scraping up any bits the onion has left.
  • Add shredded cabbage and another 1/4 tsp salt and cook for a few minutes or until it turns bright purple.
  • Add in diced tomatoes, chicken stock, brown sugar, vinegar, remaining salt, and raisins and turn the heat down to medium-low.
  • Simmer soup for 45 minutes. Season with more salt and pepper before serving if needed.

SWEET AND SOUR CABBAGE WITH BACON



Sweet and Sour Cabbage with Bacon image

A German-inspired side dish. This cabbage is full of sweet, sour, and salty flavors.

Provided by Christin Mahrlig

Categories     Side Dish

Number Of Ingredients 7

1 teaspoon vegetable oil
4 slices bacon, (cut crosswise into 1/2-inch pieces)
1 onion, (thinly sliced)
1 medium green cabbage, (cored and cut into 1 to 1 1/2-inch pieces)
1/4 cup cider vinegar
1/4 cup sugar
3 tablespoons soy sauce

Steps:

  • Heat oil in a large, heavy pot (I use a Dutch oven) over medium heat. Add bacon and cook until brown and crisp, stirring frequently.
  • Use a slotted spoon to transfer bacon to a plate. Add onion and cabbage to pot and cook, stirring often, until cabbage is wilted (about 10 minutes).
  • Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, about 10 more minutes.
  • Stir in bacon.

Nutrition Facts : Calories 228 kcal, ServingSize 1 serving

SWEET-AND-SOUR CABBAGE



Sweet-and-Sour Cabbage image

"I HELPED MOTHER shred the cabbage and cut up the apples for this recipe. The touch of tartness is wonderful with the sauerbraten. This is one part of the meal that is even tastier if it can be made ahead."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6-8 servings.

Number Of Ingredients 8

2 tablespoons bacon drippings or vegetable oil
1/4 cup packed brown sugar
3 tablespoons vinegar
1 cup water
1/4 teaspoon salt
Dash pepper
4 cups shredded red cabbage
2 apples, peeled and sliced

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.

Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP



German-Style Sweet and Sour Red Cabbage Soup image

Provided by Rachael Ray : Food Network

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
6 slices good quality smoky bacon, chopped or very thinly sliced across
1 large onion, finely chopped
1 large carrot, peeled and finely chopped
1 1/2 teaspoons caraway or cumin seed
1 Braeburn, Northern Spy apple or other firm slightly tart variety, finely chopped
1 small red cabbage, quartered, cored and very thinly sliced (about 1 1/2 pounds)
Freshly ground black pepper
Freshly grated nutmeg
5 to 6 juniper berries
3 to 4 whole cloves
2 fresh bay leaves
Curl orange rind
1 small cinnamon stick
1/4 cup cider vinegar or wine vinegar
2 rounded tablespoons dark brown sugar
6 cups chicken stock
Kosher salt
Special equipment: Kitchen twine

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



Sweet and Sour Red Cabbage image

Red cabbage side dish that is sooo addictive.

Provided by LAURA NASON

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 7

1 medium head red cabbage, shredded
1 quart water
salt to taste
½ cup brown sugar
1 tablespoon caraway seeds
½ cup vinegar
¼ cup butter

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

BOHEMIAN SWEET AND SOUR CABBAGE



Bohemian Sweet and Sour Cabbage image

This recipe is so old it could be considered "antique." It was my Grandmother's recipe. When I prepared it, I was an adult but it definitely rang childhood memory bells. I did remember the delicious taste. My Grandmother wrote out this recipe as I am reproducing it and on the recipe she noted that this dish is good with roast pork or pork chops, dumplings and applesauce. An excellent meal from Central Europe! (Bread dumplings are now available in the freezer section of the supermarket.)

Provided by Lorraine of AZ

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 onion, larger than a walnut, chopped
1 tablespoon shortening (or oleo)
1 1/2 cups water
1/2 cup vinegar
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs cabbage, thinly sliced
1 teaspoon caraway seed (or to taste) (optional)
2 teaspoons flour

Steps:

  • Brown the onion in the shortening, only to a golden color. Do not brown.
  • Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).
  • Put cabbage in; sprinkle with caraway seed if you wish.
  • Boil for 1/2 hour.
  • Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.
  • Grandmother notes that you shouldn't "put cooked cabbage in the freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!).

SWEET & SOUR SPICED RED CABBAGE



Sweet & Sour Spiced Red Cabbage image

My recipe for a delicious red cabbage side dish with tart apple, red wine vinegar and spices. Bacon lovers can replace the butter with fat from sauteed chopped bacon. This recipe may be halved, for 4-5 servings.

Provided by The Spice Guru

Categories     Apple

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 cored red cabbage (finely shredded, or chopped)
4 tablespoons butter or 4 slices chopped bacon
1 tart apple, cored, peeled and finely chopped
1 small onion, peeled and chopped
1/3 cup granulated sugar
1/3 cup red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon caraway seed
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
fresh ground sea salt, to taste
fresh ground white pepper, to taste

Steps:

  • NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR AND VINEGAR SHOULD BE 8 TEASPOONS (2 TABLESPOONS PLUS 2 TEASPOONS). CABBAGE MAY BE SHREDDED OR CHOPPED USING A FOOD PROCESSOR. (STEP ONE): CORE and shred (or chop) the red cabbage.
  • PEEL and core the apple, then chop finely; PEEL and chop one small onion.
  • SQUEEZE enough lemons to yield 2 tablespoons juice, if using fresh (bottled juice okay).
  • MELT butter in a 2 quart saucepan over medium heat.
  • ADD cabbage and cook until just softened, stirring often (or, cook 4 slices chopped bacon in skillet until crisp, then begin sauteeing cabbage).
  • ADD the apple, onion and sugar, then continue cooking 5 minutes.
  • ADD the remaining ingredients.
  • COVER and simmer over low heat for 30 minutes, stirring occasionally.
  • ADJUST seasoning to taste and accompany with with a pork or beef main course.
  • SERVE and enjoy!

Nutrition Facts : Calories 134.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 80.8, Carbohydrate 20.5, Fiber 3, Sugar 15.2, Protein 1.8

WINTER SPICED SWEET & SOUR BRAISED RED CABBAGE



Winter spiced sweet & sour braised red cabbage image

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

1 red cabbage (about 1kg), quartered and finely shredded
100g light brown soft sugar
150ml red wine vinegar
1 cinnamon stick
1 star anise
large knob of butter

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

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