Sweet and Sour Cabbage RecipeThe slow-cooked flavor of this sweet and sour cabbage recipe makes it an ideal side dish for a cold weather supper. Turn it into an entrée by browning sausage links in a skillet and adding it to the cabbage when it is ready to serve.
Sweet and Sour Cabbage (with napa cabbage)1 tbs olive oil3 ounces diced bacon, raw 1/2 cup chopped onions 2 cups shredded Napa cabbage 1 Granny Smith Apple, cored and diced 1/4 cup apple cider vinegar 2 bay leaves 2 whole cinnamon sticks 1/4 teaspoon ground allspice 1/2 cup water 3 tbs sugar 2 tbs finely chopped parsley 6-ounce roasted pork loin, sliced into 1-inch slices 1/2 cup fried leeks 1/2 cup shallot reduction (veal reduction with julienned shallots) 1 tbs chopped chives 1 tbs brunoise red pepper In a large non-reactive saute pan, heat the olive oil. When the oil is hot, render the bacon until crispy, about 3 to 5 minutes. Remove the bacon and drain on a paper-lined plate. Saute the onions and cabbage for 2 to 3 minutes in the bacon fat. Sweet and Sour Red Cabbage I1 Head red cabbage, coarsely shredded2 Tart cooking apples, peeled chopped 2-3 tbsp. bacon drippings 1 T Margarine 1/2 c Raisins 1 1 1/2 qts. Cran-Grape or Cran-Apple juice 1/2 c White vinegar 1 c Sugar 1/2 t Black pepper Heat the bacon grease and margarine in a heavy saucepan. Add the cabbage and coat it well. Add the apples, raisins and Cran-Grape juice and let it simmer for 1 1/2 hours, stirring frequently. Add sugar and vinegar and pepper. (No salt is needed because bacon grease is salty.) Cook another 1/2 hour. More juice may be added for moisture. Serve cold on pate or on meatloaf sandwiches. Sweet and Sour Cabbage Recipe II1 tablespoon olive oil1 small yellow onion, minced 2 tbs unbleached all-purpose flour 1/4 cup water 3/4 cup cider vinegar 1/2 cup firmly packed light brown sugar or a natural sweetener 1 medium-size head red cabbage, cored and shredded 1 medium-size cooking apple, like Granny Smith or Rome Beauty, peeled, cored, and chopped Salt and freshly ground black pepper 1. Heat the oil in a small skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the water, stirring until smooth. 2. Transfer the onion mixture to a 3-1/2- to 4-quart slow cooker and stir in the vinegar and brown sugar. Add the cabbage and apple, season with salt and pepper, and stir to combine. Cover and cook on Low for 5 to 6 hours, until the cabbage is tender. Taste to adjust the seasonings and serve hot. Return from "this" page to cabbage recipes overview Return from sweet and sour cabbage recipe page to Successful Cabbage Soup Diet |