Sweet and sour cabbage recipesIngredients
Ingredients
1. 1/4 pound sliced bacon, cut crosswise into thin strips
2. 1 onion, chopped
3. 2 carrots chopped
4. 3 ribs celery, chopped
5. 1 turnip, peeled and cut into 1/2-inch dice
6. 1 1/2 teaspoons caraway seeds
7. 1 1/2 pounds green cabbage (about 1/2 head), shredded (1 1/2 quarts)
8. 7 cups canned low-sodium chicken broth or homemade stock
9. 1 2/3 cups canned diced tomatoes with their juice (one 15-ounce
can)
10. 1 1/2 tablespoons brown sugar
11. 1 1/2 teaspoons salt
12. 1/2 teaspoon fresh-ground black pepper
13. 1/4 cup cider vinegar
14. 1/2 cup raisins
15. 1/4 cup chopped fresh dill (optional)
16. Sour cream, for serving (optional)
1. In a large saucepan, cook the bacon over moderate heat until crisp.
Remove the bacon with a slotted spoon and drain on paper towels. Pour
off all but 1 tablespoon of the fat. Reduce the heat to moderately
low. Add the onion, carrots, celery, and turnip and cook, stirring
occasionally, until the vegetables start to soften, about 5 minutes.
2. Stir in the caraway seeds, cabbage, and chicken broth and bring
to a simmer. Reduce the heat and simmer, covered, until the cabbage
wilts, about 5 minutes. Stir in the tomatoes, brown sugar, salt, pepper,
vinegar, and raisins. Cover and simmer for 30 minutes.
3. Stir the bacon and the dill, if using, into the soup. Serve the
soup topped with a dollop of sour cream, if using.
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