Sweetsourredcabbagesalad Recipes

Steps:

• In a small bowl, combine the vinegar, brown sugar, caraway and celery seeds; set aside. Place cabbage and onion in a saucepan; add a small amount of water. Cover and steam until tender, about 15 minutes. , Add vinegar mixture; toss to coat. Season with salt and pepper. Serve warm.

Steps:

• Place cabbage in a medium saucepan with water and salt, and bring to a boil. Stir in brown sugar and caraway seeds. Cook 12 minutes, or until cabbage is tender; drain.
• In a medium bowl, toss cabbage with vinegar and butter until thoroughly coated.

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:

• Heat oil in heavy large saucepan over medium-high heat. Add onion and apple and sauté until golden, about 7 minutes. Add cabbage, vinegar, sugar and celery seed and cook until cabbage is crisp-tender and liquid is reduced to glaze, about 10 minutes. Mix in bacon. Season with salt and pepper.

Steps:

• In 10-inch skillet, heat 1 inch water to boiling. Add cabbage; heat to boiling. Boil uncovered about 15 minutes, stirring occasionally, until tender; drain and set aside. Wipe out and dry skillet with paper towel.
• In same skillet, cook bacon over medium heat 4 minutes, stirring occasionally. Stir in onion. Cook 2 to 4 minutes, stirring occasionally, until bacon is crisp. Remove bacon and onion with slotted spoon; drain on paper towels. Drain fat, reserving 1 tablespoon in skillet.
• Stir brown sugar and flour into bacon fat in skillet. Stir in water, vinegar, salt and pepper until well mixed.
• Stir in cabbage, bacon and onion. Cook over medium heat 1 to 2 minutes, stirring occasionally, until hot.

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.

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.

Steps:

• Cook cabbage in 2 cups water in covered pan for 5-8 minutes or until tender; drain.
• Fry bacon. Remove bacon and crumble.
• Add sugar and flour to remaining fat and blend.
• Add water, vinegar, salt and pepper and sliced onion. Cook until thick, stirring occasionally, about 5 minute.
• Add bacon and cabbage and heat through.

Steps:

• In a Dutch oven (or other 5-quart pot), heat oil over medium-low heat. Add cabbage, pineapple, sugar, and vinegar; stir to combine. Season with salt and pepper. Cover; cook, stirring occasionally, until cabbage has wilted (but is not mushy), about 35 minutes.
• Remove from heat; stir in dill. Serve hot or at room temperature.

Steps:

• Cook bacon until crips; crumble.
• Measure 3 teaspoons of bacon fat into skillet.
• Stir in remaining ingredients,leaving out cabbage.
• Cook mixture over medium heat,stirring constantly,until mixture is smooth and clear.
• Cool to room temperature.
• Put cabbage into salad bowl.
• Pour cooled dressing over it.
• Add crumbled bacon.
• Chill.

Steps:

• In a 12-inch skillet, saute the shallots and garlic in the butter over medium heat for 1 minute, until golden brown. Add the shredded cabbage. Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the vinegar and sugar. Season with salt and pepper to taste. Increase the heat to high and bring to a boil, stirring constantly to prevent the sugar from burning. Reduce the heat and simmer about 10 minutes, until the liquid is reduced by 3/4.

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.

Steps:

• Mince garlic. If using a food processor to grate the cabbage, use it to mince the garlic; otherwise mince by hand.
• Grate whole cabbage.
• Heat oil in nonstick pan, and add garlic and cabbage. Saute over medium heat.
• Meanwhile wash, core and cut apples into bite-size chunks. Add to cabbage mixture, and stir well.
• Add remaining ingredients. Cover, and cook over low heat, until apples are tender, about 7 minutes.

Steps:

• In a small bowl, combine vinegar, brown sugar, caraway and celery seeds; set aside.
• Place cabbage and onion in a saucepan; add a small amount of water.
• Cover and steam until tender, about 15 minutes.
• Add vinegar mixture and toss to coat.
• Season with salt and pepper.
• Serve warm.

Steps:

• Melt butter in heavy large pot over medium-low heat. Add onions; sauté until translucent, about 10 minutes. Mix in next 7 ingredients. Add cabbage; cook until cabbage begins to wilt, stirring often, about 5 minutes. Cover; simmer until cabbage is crisp-tender, stirring often, about 17 minutes.
• Uncover; add apple and apple juice and cook until apple is crisp-tender, stirring often, about 5 minutes.

Steps:

• Melt butter in large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar; toss to coat evenly. Add vinegar. Reduce heat to medium-low; simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.

Steps:

• In a large skillet, heat oil over medium. Add cabbage, and cook until golden brown, 2 to 4 minutes per side. Add vinegar, sugar, and 1 1/2 cups water; bring liquid to a simmer. Cook, turning once, until cabbage is tender (test by poking it with a knife) and liquid is syrupy, 12 to 15 minutes. Season with salt and pepper.

Steps:

• In a large skillet, saute cabbage and onion in oil for 5-8 minutes or until crisp-tender. Add the apples, vinegar, salt, pepper and cherry juice if desired. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until cabbage is tender.

Steps:

• Combine first 4 ingredients in a large bowl; toss well.
• Combine sugar and remaining ingredients in a small bowl, stirring with a whisk.
• Pour vinegar mixture over cabbage mixture, tossing gently to combine. Cover; chill 1 hour.

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.

Steps:

• In a large bowl, stir the cider vinegar and sugars until sugars are dissolved. Add cabbage; toss to coat. Let stand for 5-10 minutes. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , In the drippings, saute apple and onion until tender. Stir in water and cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. , Stir in the remaining ingredients. Simmer, uncovered, for 5 minutes or until tender. Sprinkle with reserved bacon just before serving.

Steps:

• Melt butter in saucepan, add cabbage and apple and cook gently for 5 minutes, stirring occasionally.
• Add vinegar, sugar, salt and pepper.
• Cover and cook gently for 20-30 minutes or until tender, stirring occasionally.
• Serve hot or cold.

Steps:

• Remove the outer leaves and hard core from cabbage and chop coarsely.
• Heat the bacon fat in a large skillet or kettle. Add onions and slowly cook until tender.
• Add the cabbage and salt. Cover and steam for 10 minutes.
• Add apples and 1/4 cup boiling water.
• Cover and simmer over low heat for 1 hour or until the cabbage is tender.
• Add the vinegar and sugar and continue to cook 15 minutes longer.
• Serve hot.
• NOTE: Sugar and vinegar amounts can be varied according to your family's tastes.