How To Sour Cabbage Recipes

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.

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Fill a large pot with water and bring it to a boil. Boil the heads of cabbage, one at a time, until softened but still firm, about 5 minutes. Remove and let cool for 15 minutes.
• Combine the ground beef, eggs, cooked rice, 1 1/2 teaspoons of garlic powder, salt and pepper, and 1/2 cup ketchup in a bowl. Mix with your hands until well combined.
• Prepare the cabbage leaves by shaving a slice off of the large vein in the center of the leaves so they'll be easier to roll. Place a heaping spoonful of the filling in the center of the leaf. Fold in the left and right edges and roll up the leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling the leaves; save the smaller cabbage leaves and set them aside.
• Chop the reserved cabbage leaves. Place the chopped cabbage in a large pot. Add the sliced onion, crushed tomatoes, raisins, sour salt (citric acid powder), salt and pepper, 1/2 cup ketchup, and the remaining 1 1/2 teaspoons garlic powder. Stir in 1/2 cup of white sugar and bring the mixture to a boil.
• Taste the sauce and adjust the sweetness, if desired, by adding the additional 1/2 cup of sugar. Place the cabbage rolls into the sauce. Pour the remaining 1 cup of ketchup on top of the rolls. Cover the pot, and reduce the heat to a simmer.
• Cook the rolls for 3 hours, basting the rolls every half hour.

Steps:

• In a small pot heat oil.
• Add bacon and onion.
• Cook, stirring over med heat until onions are opaque and bacon is soft.
• Add dill and salt.
• Remove from heat and add to cooked rice.
• Let cool, this is the filling.
• Remove and separate cabbage leaves from head.
• Cut out hard core. (each leaf can be made into 3-4 pieces depending on the size of the leaf -- this comes with practice).
• Grease casserole dish.
• Place 1 Tbsp of filling on widest end of leaf.
• Fold sides in and roll up. Filling should not be hanging out.
• Place in casserole dish creating layers.
• Combine water and oil and pour over cabbage rolls.
• Cover with lid or tinfoil.
• Bake in a 325°F oven 2 - 21/2 hours.
• You'll have to keep an eye on them to check that they don't dry out or turn brown. If they are turning color add more liquid. And bake till tender.
• Freezes well before cooking.
• *I like to place a couple of pieces of raw bacon on the top of the cabbage rolls before cooking. Also I have made 1/2 a head of cabbage into rolls and froze the other 1/2 of head whole, with no problems*.

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.

Steps:

• Put cabbage to large pan pour 200ml of water,next put to inside mushrooms, bay leaves, salt , pepper and cube of pork. Stir and simmer for 20minutes.
• Fry onion with meat for 10minutes and put to pan with sour cabbage. Simmer for 1hour. taste if cabbage will be to sour don't give a tomato puree but if not put tomato puree and stir. Simmer for next 1 hour.