SWEET AND SOUR CABBAGE SOUP
My version of an old favorite Ashkenazi Jewish recipe. I make a stock first, then make the soup. This allows for de-fatting for a healthier soup, but you need to make this on two days, so time accordingly. For a healthier version, use sucralose instead of sugar - there is virtually no taste difference in sweet and sour recipes such as this one. Using Savoy cabbage gives the soup superlative texture and flavor.
Provided by JOHNTHEBEAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time P1DT7h
Yield 12
Number Of Ingredients 17
Steps:
- Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
- Strain the stock. Discard the vegetables but reserve the meat. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
- The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat. Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the paprika and cook 1 additional minute, stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
- Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. Add the tomatoes with their juice. Bring the soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until the cabbage is quite soft, about 1 hour.
- Stir in the lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 22.3 g, Cholesterol 51.6 mg, Fat 6.9 g, Fiber 5.7 g, Protein 25.3 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 12.4 g
GERMAN SWEET N SOUR CABBAGE
My mom would always make this to accompany her beef pot pie. Funny thing is, as a child, I never liked it. Now, I love it. Goes great with beef or pork. Mom gave me the recipe just last year. so, I'm sharing it with you.
Provided by Diane C.
Categories Other Side Dishes
Time 1h30m
Number Of Ingredients 6
Steps:
- 1. In a large 4 qt. pan, stack cabbage, sugar, and shortening. Turn burner on to med.high. Combine water and white vinegar together and pour over cabbage.
- 2. Bring to a boil. Reduce heat, cover pan and simmer for 1 hour, until cabbage is tender.
- 3. Remove cabbage with a slotted spoon to serving bowl. serves 6-8. Sprinkle with salt and pepper if desired.
- 4. Notes: You can chop the cabbage as you prefer, rough chop, fine chop or even shredded. You can use prepared coleslaw mix, but you may want to remove the carrots and red cabbage. I know the portions says 6-8 for a large head of cabbage. Keep in mind that cabbages does cook down in volume. And we always went back for seconds and thirds. I use Crisco shortening. If you want a tangier flavor, try cider vinegar or white wine vinegar. Enjoy!
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.
CZECH SWEET AND SOUR CABBAGE
The best accompaniment to a succulent pork roast is without doubt bread dumplings and a nice scoop of sweet and sour cabbage. Today I would like to show you a popular Czech recipe for stewed green cabbage made from the fresh head.
Provided by Petra Kupská
Categories Side Dish
Time 50m
Number Of Ingredients 9
Steps:
- Cleaning and preparing cabbage: Remove any wilted or damaged outer leaves of the head of cabbage. Cut the cabbage in half. Locate the cabbage's stem, also known as the core. Cut an angle into the core where the stem meets the cabbage leaves and remove it from each half.
- Shredding cabbage head: Simply cut the cabbage into thin strips with a chef's knife and further cut them in half to get manageable bites. Another easy way to shred cabbage is to use a hand box grater.
- The cabbage needs to be scalded first. This will remove the pungent taste from the cabbage; it will also soften a little and become tender. Boil a kettle full of water. Put the cabbage in a large colander and gently scald with boiling water. I steam twice, each time with about ⅓ gal (1.3 L) of water, which is the capacity of my kettle.
- Heat the lard or sunflower oil over medium heat in a large skillet. Throw in the chopped onions and fry until they turn golden. Stir frequently. Add the caraway seeds to the onions and fry for a further minute.
- Add the shredded cabbage and a teaspoon of salt. Stir well. Pour in a ladle of water, turn the heat down to a third and cover the pot with a lid. Let simmer for 40 minutes.
- Thickening the cabbage: Take a small sieve and flour. Place a spoonful of flour in the sieve and sprinkle it lightly over the entire surface of the cabbage. Do not stir or shake the cabbage. Simply cover with a lid and let the flour steam for five minutes. Then stir, cover again and leave to simmer for a further five minutes.
- The perfect flavoring of cabbage: This is where your taste preferences come in. Add about ⅔ of the vinegar and sugar to the cabbage from the amount in the recipe. Add salt, stir and taste. Gradually add vinegar, sugar, or salt until you reach the desired taste. Stir well each time.
Nutrition Facts : Calories 117 kcal, Carbohydrate 20 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1192 mg, Fiber 5 g, Sugar 14 g, UnsaturatedFat 3 g, ServingSize 1 serving
HUNGARIAN SWEET 'N' SOUR CABBAGE SOUP
Make and share this Hungarian Sweet 'n' Sour Cabbage Soup recipe from Food.com.
Provided by teresas
Categories Stew
Time 50m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a soup pot over medium heat.
- Add the onion, garlic, and caraway seeds, and saute, stirring frequently, until the onion is translucent.
- Stir in the paprika, and cook for 1 minute while stirring continuously.
- Add the diced tomatoes (with juice), tomato puree, cold water, and vinegar. Bring the soup to a simmer,.
- Simmer for 5 minutes.
- Add the cabbage and lemon zest; continue to simmer uncovered for 30 minutes, until the cabbage is tender.
- Add the honey.
- Season the soup with the salt and pepper and the optional smoked paprika.
Nutrition Facts : Calories 83.4, Fat 2.2, SaturatedFat 0.3, Sodium 121.3, Carbohydrate 16, Fiber 4.2, Sugar 9, Protein 2.6
NANA'S SWEET AND SOUR CABBAGE
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
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.
SPECIAL SWEET N SOUR CABBAGE -- HCG PROTOCOL FRIENDLY
I love sweet and sour red cabbage and was missing the flavor while on my current diet plan. This is a quick recipe I came up with while following Dr.Simeons HCG Protocol. This is completely "legal" on VLCD (Very Low Calorie Diet) for those following protocol. Adjust spices according to your taste preferences. **Note - I use Sweetleaf Stevia powder in the shaker - Stevia is much sweeter than sugar so sprinkle lightly and adjust to taste as with other spices. Goes great with a burger (4% Laura's is terrific) on the foreman grill.
Provided by Mommy Diva
Categories < 15 Mins
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, add cabbage and stir for 1 minute.
- Add all remaining ingredients and cover.
- Stir periodically cooking about 6-8 minutes until crisp-tender.
- Enjoy!
SWEET 'N' SOUR CRUNCHY CABBAGE
Make and share this Sweet 'n' Sour Crunchy Cabbage recipe from Food.com.
Provided by Crystal Cooks
Categories Lunch/Snacks
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- chop cabbage into small pieces, place in large bowl.
- chop green onions, mix into cabbage.
- mix dressing ingredients well, add to cabbage and green onions.
- add crunchy noodles just before serving (otherwise they go soggy).
- ENJOY.
Nutrition Facts : Calories 764.2, Fat 53.5, SaturatedFat 7.3, Sodium 639.3, Carbohydrate 66.7, Fiber 5.2, Sugar 15.4, Protein 8.8
SWEET AND SOUR CABBAGE
Here it is, my Mother's sweet and sour cabbage recipe! Whenever served guests will ask for the recipe. Quite simple to make, and can easily be doubled for a dish to pass, etc...
Provided by Uncle 12
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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