Best 20 Sweet Sour Red Cabbage Recipes

SWEET AND SOUR RED CABBAGE

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.

SWEET-SOUR RED CABBAGE WITH BACON

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.

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.

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.

SWEET AND SOUR RED CABBAGE

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.

SWEET-SOUR RED CABBAGE

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.

SWEET-SOUR RED CABBAGE

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.

SAUTEED PORK CHOPS WITH SWEET-AND-SOUR RED CABBAGE

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, stirring occasionally, until crisp, and transfer with a slotted spoon to paper towels to drain. Measure fat and, if less than 2 tablespoons, add enough vegetable oil to bring total to 2 tablespoons. Heat fat over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until it begins to turn golden, about 2 minutes. Add cabbage and turn with tongs until coated with fat. Stir in red-wine vinegar, water, sugar, caraway seeds, 3/4teaspoon salt, and 1/4 teaspoon pepper and braise cabbage over moderately low heat, covered, stirring occasionally, until tender, 25 to 35 minutes.
• Meanwhile, pat 2 pork chops dry and sprinkle both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper (total). Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown seasoned chops, turning over once, 5 minutes total, and transfer to a shallow baking pan (1 inch deep). Season remaining 2 chops and brown in oil remaining in skillet in same manner, transferring to baking pan. Roast chops in oven until thermometer inserted horizontally 2 inches into center of a chop (do not touch bone) registers 145°F, 5 to 8 minutes.
• Meanwhile, stir half of bacon into cabbage, then finely chop remaining bacon for sprinkling.
• Let chops stand in pan, loosely covered with foil, 5 minutes. Serve chops over cabbage, with any pan juices spooned over and sprinkled with bacon.

SWEET AND SOUR RED CABBAGE

Steps:

• Cut cabbage in half lengthwise, remove core, and slice as thinly as possible.
• Heat oil in a large saucepan over medium-low heat. Add cabbage, and saute stirring until wilted, about 10 minutes. Add vinegar, honey, and spices. Season well with salt and pepper. Add 3 tablespoons water, and continue cooking cabbage until almost soft, about 1 1/2 hours. (Add more water if needed while cabbage is cooking.)
• Cut apple in half lengthwise, remove core, and slice into very thin wedges. Add to cabbage, and continue cooking until cabbage is soft and almost dry, about 20 more minutes.

PICKLED SWEET AND SOUR RED CABBAGE

Steps:

• Preheat the oven to 150°C/300°F/gas mark 2.
• Layer the cabbage, onion, sultanas, vinegar, sugar, apples, butter and mixed spice into a baking dish and season with the salt and some black pepper. Add the orange rind and juice.
• Cover the dish with kitchen foil and bake for 2 1/2 hours, removing the foil for the last 20 minutes of cooking. Serve hot or cold.

SWEET AND SOUR GERMAN RED CABBAGE

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.

SWEET AND SOUR RED CABBAGE AND APPLES

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.

SWEET & SOUR RED CABBAGE WITH BACON

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.

SWEET-SOUR RED CABBAGE-GERMAN

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.

SWEET AND SOUR RED CABBAGE

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.

SWEET-AND-SOUR RED CABBAGE WITH APPLES AND TEMPEH

Steps:

• Heat 1 1/2 tsp oil in a skillet over medium heat. Add tempeh, and saute 4 minutes or until brown. Stir in soy sauce and 1/2 cup water. Simmer 5 minutes or until liquid has absorbed, turning occasionally. Cool and cut tempeh into small squares.
• Heat remaining 1 Tbsp in oil in large skillet over medium heat. Add apples and onion and saute for 12 minutes. Stir in cabbage, sweet cider, vinegar and brown sugar. Reduce heat to medium and partially cover skillet. Cook 25 minutes, or until cabbage is tender, stirring occasionally. Stir in tempeh and chestnuts, season with salt and pepper.

SWEET AND SOUR GERMAN RED CABBAGE

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.

MY FAVORITE SWEET AND SOUR RED CABBAGE

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.

SWEET-SOUR RED CABBAGE SALAD

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.

SWEET-AND-SOUR RED CABBAGE

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.