SWEET-AND-SOUR CABBAGE
"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
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.
HOT AND SOUR CHINESE CABBAGE
Piquant, spicy, tart and sweet, this is like a bit of sweet/sour kimchee, only Chinese style (numbing peppercorns instead of a chili paste), served at room temperature or chilled. Modified recipe 2/11/13 with a much improved result.
Provided by PalatablePastime
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Remove core from cabbage; shred.shred cabbage.
- Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
- In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
- Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
- Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
- Stir in toasted sesame oil and then chill until needed.
Nutrition Facts : Calories 177.7, Fat 7.1, SaturatedFat 1.1, Sodium 2330.6, Carbohydrate 29, Fiber 0.8, Sugar 27.1, Protein 0.8
HOT AND SOUR CABBAGE SALAD
Make and share this hot and sour cabbage salad recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- put cabbage and scallion in a bowl.
- heat remaining ingredients to boil and lower heat, cook until sugar is dissolved.
- pour over cabbage, toss to combine.
Nutrition Facts : Calories 19.7, Fat 0.2, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 4.2, Fiber 1, Sugar 2, Protein 0.9
HOT AND SOUR CABBAGE SOUP
Original recipe from "www.VeganYumYum.com" I simplified it a bit to what I had available. This is very tasty with generous servings. It is also really versatile. Add tofu, fresh mushrooms, or other vegetables to your taste.
Provided by yogiclarebear
Categories Clear Soup
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- NOTE: One cup of seasoned rice vinegar is the same as 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt. I used this substitution and it was great.
- Spray a large soup pot with some cooking spray, and heat over medium heat. Add onion, and saute until soft.
- Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef's knife. Add tomatoes, cabbage, undrained mushrooms, and broth to the pot and stir well.
- Add the soy sauce, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage is the desired tenderness.
- Grind a lot of fresh black pepper over the top and serve.
HOT & SOUR CABBAGE SOUP
The best of both worlds: heavy Thai flavor combined with acidity of the tomato and the lightness of the cabbage.
Provided by Late Night Gourmet
Categories Asian
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat sesame oil in a large pot on medium heat. Add leeks and saute for about 5 minutes, scraping the bottom continuously with a spoon or spatula. Add garlic and ginger and saute for another minute, stirring continuously.
- Add cabbage and bamboo shoots to pot and stir thoroughly to coat. Stir occasionally for 5 minutes.Stir in tamarind paste to coat thoroughly and cook for another minute. Add vegetable stock and stir thoroughly.
- Open the can of tomatoes, but leave them in the can. Add chopped Calabrian chili peppers (minus the stems) to the can. Use an immersion blender for 30 seconds or so to blend tomatoes and peppers together. Add mixture to the pot and stir thoroughly.
- Add both vinegars to the pot and stir. Cook for 20 minutes on medium heat, or until cabbage is tender.
- In a separate bowl, use liquid reserved from bamboo shoots to blend with cornstarch. Alternately, use 1/2 cup of water or some of the soup removed from the pot. Blend the cornstarch mixture into the soup by pouring in a steady stream while stirring continuously.
- Whisk two eggs in a bowl, then blend them into the soup by pouring in a stead stream while stirring continuously. This will produce a "feathering" effect in the soup.
- Stir in chopped cilantro and serve, adding additional fresh cilantro as a garnish.
HOT-AND-SOUR CABBAGE SALAD
Categories Ginger Vegetable Side Vegetarian Quick & Easy Vinegar Fall Oktoberfest Cabbage Gourmet Fat Free Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Put cabbage and scallion in a large bowl.
- Bring vinegar, ginger, sugar, and red pepper flakes (to taste) to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour hot dressing over cabbage, tossing to combine.
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SICHUAN NAPA CABBAGE STIR-FRY (SUAN LA BAI CAI)
From thewoksoflife.com
4.9/5 (17)Total Time 25 minsCategory VegetablesCalories 105 per serving
- Start by making the sauce by mixing together all the sauce ingredients until the sugar is dissolved. In another small bowl, dissolve the cornstarch in 1 tablespoon water to make a slurry. Set aside. (Remember, cornstarch settles quickly, so remember to stir the slurry again before adding it to the dish later).
- Heat the oil in a wok over medium low heat. Add the garlic, chilies, and scallions, and cook for 1 minute. Add the cabbage and turn up the heat to high. Stir-fry for 2 minutes.
- Now add the prepared sauce and cook for another minute. Season with salt to taste (though you may not need it, as the soy sauce is pretty salty). Stir in the cornstarch slurry and stir-fry for one more minute, until the sauce is thickened. Serve with steamed rice.
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