Sweet Sour Red Cabbage German Recipes

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.

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.

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:

• 1. Remove outer leaves of cabbage if wilted or damaged. Cut head in half, remove hard core and shred/chop coarsely as for a rough coleslaw.
• 2. Heat oil in either a 12 inch skillet or a large saucepan over medium high heat. Add chopped cabbage and stir well to cover with oil. Saute cabbage until it begins to get limp, stirring occasionally. Add optional chopped apple if using. Add 1/4 cup of water to pan and cover to steam cabbage til almost tender.
• 3. Remove cover and let any moisture evaporate. Reduce heat to medium. Add and melt the butter. Add flour and stir until incorporated. Cook for a minute or two to cook out the raw flour taste.
• 4. Measure vinegar into cup with remaining 1/4 cup water, add to cabbage along with sugar. Stir well.
• 5. Stir until flour/butter/water/vinegar/sugar mixture has thickened. Add salt and pepper to taste. This dish takes a fair amount of salt to bring out the sweet and sour flavor. I use about 1/2 tsp or more, but you will need to adjust to your taste.
• 6. Keep warm and serve with your favorite meat dish. This is particularly good with roast chicken or turkey, beef roast or pork chops/cutlets.

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:

• 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.

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:

• 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:

• 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.

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.