Best 6 German Sweet N Sour Cabbage Recipes

GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP

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.

GERMAN SWEET N SOUR CABBAGE

Steps:

• 1. In a large 4 qt. pan, stack cabbage, sugar, and shortening. Turn burner on to med.high. Combine water and white vinegar together and pour over cabbage.
• 2. Bring to a boil. Reduce heat, cover pan and simmer for 1 hour, until cabbage is tender.
• 3. Remove cabbage with a slotted spoon to serving bowl. serves 6-8. Sprinkle with salt and pepper if desired.
• 4. Notes: You can chop the cabbage as you prefer, rough chop, fine chop or even shredded. You can use prepared coleslaw mix, but you may want to remove the carrots and red cabbage. I know the portions says 6-8 for a large head of cabbage. Keep in mind that cabbages does cook down in volume. And we always went back for seconds and thirds. I use Crisco shortening. If you want a tangier flavor, try cider vinegar or white wine vinegar. Enjoy!

SWEET AND SOUR GERMAN RED CABBAGE

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.

GERMAN SWEET & SOUR CABBAGE

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.

NANA'S SWEET AND SOUR CABBAGE

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.

SWEET-AND-SOUR CABBAGE

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.