SWEET AND SOUR GERMAN RED CABBAGE
If your family likes the sweet-tart flavor found in many German dishes, they'll enjoy this recipe. The cabbage, apples and onions are cooked with vinegar, sugar and a variety of spices-the end result can't be beat!
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Nutrition Facts : Calories 126 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 322mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 3g fiber), Protein 2g protein.
GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 19
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.
GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE
This yummy, sweet and sour German red cabbage is easy to make!
Provided by Sara Nolan Jennings
Categories Side Dish Vegetables
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 23.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 1374.6 mg, Sugar 19.2 g
SWEET-SOUR RED CABBAGE-GERMAN
I got this out of my (wedding gift) 1973 Betty Crocker Cookbook. I have been making it for years. My mother in law is German and she can't believe I didn't get this out of a German cookbook. I have to make it ever year at Thanksgiving for my Step Dad (he loves it). I like to prepare this the day before and reheat it. The flavors blend together so much better. Hope you enjoy!
Provided by teresas
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare and cook 5 cups shredded cabbage by heating 1/2 inch salted water (about 1/4 tsp) and 2 tbs vinegar, add cabbage. Cover and heat to boiling; cook about 10 minutes. Drain.
- Fry bacon until crisp; remove and drain.
- Pour off all but 1 tbs bacon drippings.
- Stir brown sugar and flour into bacon drippings in skillet.
- Add water, vinegar, the salt, pepper and onion.
- Cook, stirring frequently, about 5 minutes or until mixture thickens.
- Add bacon and sauce mixture to hot cabbage; stir together gently and heat through.
GERMAN SWEET & SOUR CABBAGE
I grew up on this. This is my mother's recipe, and it has been a "requested" dish at every family party and picnic.
Provided by papergoddess
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook cabbage in water for 8-10 minutes; drain.
- Fry bacon and remove from pan; Add onion and saute until limp, 3-5 minutes.
- Add sugar and flour to bacon fat; blend until smooth.
- Add water, vinegar, and seasonings; cook until thick.
- Add diced bacon, and cabbage.
- Heat through.
- If bland, add more salt, sugar, or vinegar, whichever is needed.
KUHNHENN GERMAN RED CABBAGE (SWEET - SOUR_)
This is a Kuhnhenn Family Recipe, we make it for the public on Oktoberfest. This recipe is rich (lots of bacon), low vinegar (not too Stinky) tangy sweet.
Provided by Kuhnhenn Brewing Co
Categories German
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Steam the cabbage in a large pot covered with 1/2" to 1" of water and 2 TBS of Vinegar(This is makes the cabbage retain it's color) 10 to 20 min to desired tenderness. drain.
- Fry bacon until crisp. remove and drain retain 1/4 Cup of Bacon drippings.
- Sauce -In a skillet add bacon drippings, heat , strr in Brown sugar and flour. dissolve until there are no lumps.
- Now add water, vinegar,salt,pepper and onion. Cook 5 min or until the mixture thickens over medium heat.
- Crumple bacon
- Mix the bacon and sauce to the hot drained Cabbage.
- We prefer to serve warm but not hot.
Nutrition Facts : Calories 174.4, Fat 10.4, SaturatedFat 3.4, Cholesterol 15.4, Sodium 511.3, Carbohydrate 17, Fiber 2.4, Sugar 11.1, Protein 4.4
SWEET AND SOUR GERMAN RED CABBAGE
This recipe is the closest I have found to the red cabbage my grandmother made. I hated it as a kid. I had to sit at the table until I ate at least 2 spoonfuls - I would rather have died. Now, I love it!!! I serve it with Recipe #59717 and smashed redskin potatoes. An absolutely wonderful autumn meal.
Provided by Z-chef
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large skillet.
- Add cabbage, apples, onion and bay leaf.
- Mix red wine vinegar, water and beer and pour over cabbage mixture.
- Mix sugar, cinnamon, cloves and allspice and mix into cabbage mixture.
- Cook over medium to medium-low heat, covered, for 30-45 minutes, until cabbage, apples and onion are cooked down and are very tender. Better to cook too long than to under cook.
- Remove bay leaf before serving.
Nutrition Facts : Calories 283.7, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.6, Sodium 149.1, Carbohydrate 35.9, Fiber 4.3, Sugar 27.7, Protein 2.5
SWEET-AND-SOUR RED CABBAGE
Categories Onion Vegetable Side Sauté Vegetarian Low Sodium Vinegar Fall Winter Cabbage Dill Caraway Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Melt butter in large pot over medium heat. Add onion and caraway. Cover; cook 3 minutes. Add cabbage. Cover; cook until cabbage begins to soften, stirring occasionally, about 6 minutes. Add vinegar and sugar; cook until cabbage is crisp-tender, stirring often, about 4 minutes longer. Add dill. Season with salt and pepper.
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.
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