Sweet And Sour Cabbage With Tofu And Grains Recipes

SWEET AND SOUR CABBAGE WITH TOFU AND GRAINS

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.

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.

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.

SWEET AND SOUR CABBAGE SOUP

Steps:

• Combine the cabbage, bouillon, tomatoes, tomato sauce, brown sugar, granulated garlic, salt, pepper, cloves and sour salt in a large pot. Add just enough water until you see the cabbage start to float. Bring to a boil, then simmer for 1 hour.
• Add the beef and continue to cook for 1 more hour.
• Adjust the seasoning and remove from the heat.

SWEET AND SOUR CABBAGE

Steps:

• Preheat the oven to 400F, 200C, gas mark 6.
• Shred the cabbage, peel and chop the onions, peel and dice the apples; squeeze the lemons, retaining only the juice.
• Crumble the tofu in a large mixing bowl then mix in all the other ingredients.
• Place mixture in an oiled casserole dish and first bake for 10 minutes, then lower the oven temperature to 350F, 180C, gas mark 4 and bake for a further 20 minutes.

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.

BOHEMIAN SWEET AND SOUR CABBAGE

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 AND SOUR TOFU

Steps:

• Place tofu between 2 plates. Place a weight on the top plate to press water out of tofu. Let sit, draining off water occasionally, 1 to 2 hours.
• Slice tofu into chunky, bite-sized pieces.
• Heat oil in a large skillet over medium-high heat. Saute tofu until golden, about 5 minutes. Remove tofu and set aside.
• Whisk pineapple juice, brown sugar, vinegar, cornstarch, tamari, and salt together in the same pan. Stir constantly over medium heat until thickened, 3 to 5 minutes. Add pineapple chunks, bell peppers, and onion; reduce heat to low. Cook until onion and peppers are slightly soft, about 5 minutes. Add tofu and heat through, 2 to 3 minutes more. Serve over cooked rice.