SWEET SOUR CABBAGE HOMEMADE POLISH RECIPES
POLISH SWEET CABBAGE RECIPE BY THE DAILY MEAL CONTRIBUTORS
This comforting recipe is straightforward and not difficult to make. Make it a day ahead if possible, as the dish improves in flavor when reheated. It's tasty on its own but also very delicious served over buttered noodles or potato dumplings. —Julie Rothman, The Baltimore SunThis recipe is by Jeanette Lehman of Glen Burnie, Maryland, and was originally published in The Baltimore Sun.
Provided by THEDAILYMEAL.COM
Total Time 1 hours 14 minutes59S
Prep Time 14 minutes59S
Cook Time 59 minutes59S
Yield 4
Number Of Ingredients 7
Steps:
- Step 1: Cut 3 to 4 bacon slices into 3/4-inch pieces and cook in a frying pan until almost brown; drain off a third of the bacon grease.
- Step 2: Add 1 medium chopped onion to the cooked bacon and remaining bacon grease. Sauté until onions begin to become translucent.
- Step 3: To the pan, add 1 (16 ounce) can diced tomatoes, 1/2 teaspoon salt, dash of black pepper, and 1 teaspoon sugar. Simmer together until cooked through and blended, about 10 to 15 minutes.
- Step 4: To a separate large saucepan, add 1/2 medium head cabbage, coarsely chopped. Pour the cooked tomato-onion sauce over the cabbage, stirring to combine. Simmer covered, stirring occasionally, until cabbage is wilted and blended with the tomatoes, about 20 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 167 calories, SugarContent 9 g, FatContent 10 g, CarbohydrateContent 14 g, CholesterolContent 17 mg, FiberContent 5 g, ProteinContent 6 g, SaturatedFatContent 3 g, SodiumContent 492 mg
POLISH CABBAGE | JUST A PINCH RECIPES
This is an authentic dish from the family recipe box. The recipe was brought over by a grandmother. It is also called candied cabbage or sweet and sour cabbage
Provided by Stormy Stewart @karlyn255
Categories Vegetables
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Number Of Ingredients 7
Steps:
- Fry the bacon and crumble. Reserve that and the grease until the cabbage is cooked
- Shred cabbage and onion and put in a large pot and cook in water until very soft. Drain.
- Add the rest of the ingredients and cook for another 1/2 hour or 45 minutes until well incorporated and flavors blend.
- Serve hot. It gets better the next day
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