Mom’s Sweet and Sour Cabbage
This cabbage dish is great served with pierogi, roast chicken or pork chops. Sometimes I just serve it over noodles. If you cut the cabbage into small pieces, you can also use it as a filling for pierogi.
The recipe calls for using a paste-type soup base for flavoring. This was a little change from how my Mom made it, but it was hard to explain what she really did. Using the soup base is a way anyone could make this cabbage dish. Every time my mom roasted a chicken or maybe a pork roast, she would save all the drippings from the pan. She’d strain them and chill it to remove the fat. She would take the drippings and pop them in a container in the freezer. Once she had a “nice amount”, she would use it to flavor the cabbage. You can see why I used the alternative soup base directions. You could also use chicken or vegetable stock, in place of the water, for more flavor.
Here is the recipe. Hope you enjoy it as much as I do.
Sweet and Sour Cabbage
3 lbs. sliced cabbage, about a 3 ½ lb. head or 3 lbs. Cole slaw mix
1 onion, sliced
1 T. oil, butter, margarine or even bacon fat
3 c. water
1 T. paste type soup base or to taste
½ t. thyme
1 t. dillweed
1 t. marjoram
1 T. soy sauce
1 T. Worcestershire sauce
¼ c. balsamic vinegar
2 T. sugar
½ c. catsup
1 c. water
¼ c. flour
Sauté onion in oil until wilted. Bring water to boil in large pot. Add soup base and add cabbage. Stir in onions and remaining ingredients, except for the 1 cup of water and flour and cook, uncovered until cabbage is tender. This can take from 15-25 minutes, depending on the age of the cabbage and the size of the pieces. In jar with a tight- fitting lid combine remaining water and flour and shake until smooth. Add to cabbage mixture and cook, stirring until thickened, about 2 minutes. Adjust seasonings. This dish is great served alone, or with pork or chicken dishes or with potatoes
Mom’s Sweet and Sour Cabbage
This cabbage dish is great served with pierogi, roast chicken or pork chops. Sometimes I just serve it over noodles. If you cut the cabbage into small pieces, you can also use it as a filling for pierogi. We made it in class last night and everyone loved it.
The recipe calls for using a paste-type soup base for flavoring. This was a little change from how my Mom made it, but it was hard to explain what she really did. Using the soup base was a way anyone could make this cabbage dish. Every time my mom roasted a chicken or maybe a pork roast, she would save all the drippings from the pan. She’d strain them and chill it to remove the fat. She would take the drippings and pop them in a container in the freezer. Once she had a “nice amount”, she would use it to flavor the cabbage. You can see why we used the alternative soup base directions. You could also use chicken or vegetable stock, in place of the water for more flavor.
Here is the recipe. Hope you enjoy it as much as I do.
Sweet and Sour Cabbage
3 lbs. sliced cabbage, about a 3 ½ lb. head or 3 lbs. Cole slaw mix
1 onion, sliced
1 T. oil, butter, margarine or even bacon fat
3 c. water
1 T. paste type soup base or to taste
½ t. thyme
1 t. dillweed
1 t. marjoram
1 T. soy sauce
1 T. Worcestershire sauce
¼ c. balsamic vinegar
2 T. sugar
½ c. catsup
1 c. water
¼ c. flour
Sauté onion in oil until wilted. Bring water to boil in large pot. Add soup base and add cabbage. Stir in onions and remaining ingredients, except for the 1 cup of water and flour and cook, uncovered until cabbage is tender. This can take from 15-25 minutes, depending on the age of the cabbage and the size of the pieces. In jar with a tight- fitting lid combine remaining water and flour and shake until smooth. Add to cabbage mixture and cook, stirring until thickened, about 2 minutes. Adjust seasonings. This dish is great served alone, or with pork or chicken dishes or with potatoes.
Autumn Cabbage with Apples
Autumn Cabbage with Apples
I think cabbage is underrated. It is such a versatile vegetable. Cabbage is good in both hot and cold dishes, it isn’t expensive, and cabbage is good for you. I was looking for a side dish for a duck dinner the other night and I decided to start with cabbage. Since I had a pretty good sized head of green cabbage and just a small piece of red cabbage, I mixed the two together. I added cider vinegar, sugar and seasonings. Then I added apples to round out the dish. It had a sweet and sour flavor that went well with the duck. I’d also serve this as a side dish with ham, pork or even a lamb roast. It would go well with any of them. You could use any color cabbage for this dish- or combine colors, as I did. Perfect for a Fall dinner.
Autumn Cabbage with Apples
2-3 T. oil
2-3 onions, sliced thin
8 c. chopped cabbage, any color
1 c. stock- chicken or vegetable stock
1/2 c. apple cider vinegar
1/4 c. sugar
1 t. celery seeds
3 apples, peeled , cored and diced
salt and hot pepper sauce to taste
Heat oil in skillet and cook onion until tender and a little wilted. Add cabbage, stock, vinegar, sugar and celery seeds and cook until cabbage is tender. Most of the liquid will evaporate. Add the apples and cook until apples are just heated through. Season with salt and hot sauce and serve. Serves 5-6.
Sweet and Sour Cabbage with Apples
Sweet and Sour Cabbage with Apples
I think cabbage is under rated. It is such a versatile vegetable. It’s good in both hot and cold dishes, it isn’t expensive and cabbage is good for you. I was looking for a side dish for a duck dinner with friends the other night and I decided on sweet and sour cabbage. Since I had a pretty good sized head of green cabbage and just a small piece of red cabbage I mixed the two together. I added cider vinegar, sugar and apples to round out the dish. It came out this pretty light pink color and had a flavor that went well with the duck. I’d also serve this as a side dish with ham, pork or even a lamb roast. It would go well with any of them. You could use any color cabbage for this dish- or combine colors, as I did.
Sweet and Sour Cabbage with Apples
2-3 T. oil
2-3 onions, sliced thin
8 c. chopped cabbage, any color
1 c. stock- chicken or vegetable stock
1/2 c. apple cider vinegar
1/4 c. sugar
1 t. celery seeds
3 apples, peeled , cored and diced
salt and hot pepper sauce to taste
Heat oil in skillet and cook onion until tender and a little wilted. Add cabbage, stock, vinegar, sugar and celery seeds and cook until cabbage is tender. Most of the liquid will evaporate. Add the apples and cook until apples are just heated through. Season with salt and hot sauce and serve. Serves 5-6.
