Crock Pot Sweet And Sour Cabbage Recipes

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high and cook bacon, stirring, until browned and crisp, 6 minutes. With a slotted spoon, transfer bacon to a plate. Add onion and cabbage to pot and cook, stirring, until cabbage is wilted, 10 minutes. Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, 10 minutes. Stir in bacon and serve.

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Mix cabbage, onion, apple, brown sugar, vinegar and 1/2 teaspoon of the salt in cooker.
• Spray 12-inch nonstick skillet with cooking spray. If pork roast comes in netting or is tied, do not remove. Sprinkle pork with remaining 1/2 teaspoon salt. Cook pork in skillet over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides. Place pork on cabbage mixture.
• Cover and cook on Low heat setting 7 to 9 hours.
• Remove netting or strings from pork. Serve pork with cabbage.

Steps:

• I used my 4-Quart slow cooker. In your slow cooker, combine the cabbage, onion, broth, tomatoes with their juices, tomato paste, salt, pepper, vinegar and brown sugar. Stir to mix everything together. Cover and cook on LOW for 6 to 8 hours, or until the cabbage is very tender. Season to taste with additional salt and pepper. Serve in bowls and dollop with a spoonful of yogurt or sour cream.

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:

• Shred cabbage and place in crock pot.
• Quarter and core unpeeled apples, cut into thin slices and add to cabbage.
• Combine remaining ingredients, except cornstarch, and pour over cabbage.
• Cover and cook on low setting 5-6 hours or longer.
• Turn setting to high.
• Dissolve cornstarch in small amount of cold water and stir into cabbage mixture.
• Cook 10 minutes longer or until mixture is 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:

• Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
• Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
• Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

Steps:

• Brown the onion in the shortening, only to a golden color. Do not brown.
• Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).
• Put cabbage in; sprinkle with caraway seed if you wish.
• Boil for 1/2 hour.
• Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.
• Grandmother notes that you shouldn't "put cooked cabbage in the freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!).