I made the sweet and sour cabbage today. And it is a winner!! DH gave his approval, also. I made the Harvard Beets, too. They were exceptionally good!! We both enjoyed them. We both love cabbage!! I did omit the onion from the beets. Onion doesn't agree with my tummy, so I usually omit it or just use a very small amount. Glenna
I made a Kielbasa Cabbage and apple dish for supper. Easy and so good. DD has been going back and forth from her bedroom to the family room holding her nose. She doesn't like cabbage or onions. Cole Slaw is o k with her though.
I've always made it with green cabbage as that's what I always have on hand, and it's great! It's one of my favorite. I like it hot especially. And it's so easy to make. And yummy! I like that it is so low in calories too. It's one of the lowest calorie sides of Jo's.
The sweet-sour cabbage sounds wonderful!! I can't wait to try it. I have some green cabbage in the fridge, so I may try it with that. I have added caraway, vinegar and sugar to my home-canned sauerkraut. It makes a Bohemian-style kraut. So I'm sure this will be a wonderful combo with the cabbage.
Old-Fashioned Sweet-Sour Red Cabbage JoAnna M. Lund
I confess that my mouth waters whenever I prepare old-world style recipes like this one. I can close my eyes and imagine sharing it with my ancestors in Bohemia many years ago. Serves 4 (1/2 cup)
3 cups finely shredded red cabbage 1/2 teaspoon caraway seed 1/2 cup water 2 tablespoons Splenda Granular 2 tablespoons apple cider vinegar
In a large skillet, combine red cabbage, caraway seed, and water. Cook over medium heat for 6 to 8 minutes, stirring occasionally. Add Splenda and vinegar. Mix well to combine. Lower heat and simmer for 5 minutes or until cabbage is tender, stirring occasionally. Good served warm or cold.
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