Recipe: Perfect Sweet and sour cabbage with hotdogs

Sweet and sour cabbage with hotdogs. Sweet-and-Sour Cabbage Recipe photo by Taste of Home. In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. This Sweet and Sour Cabbage recipe with bacon is loaded with flavor and will wake up every taste bud in your mouth.

Sweet and sour cabbage with hotdogs This Sweet and Sour Cabbage is a delicious crunchy stir fry made with a sauce that is similar to the sweet and sour sauce you get from Chinese takeout places… but without the In this dish, crunchy cabbage and browned ground pork are tossed together in with the tasty sweet and sour sauce. Sweet-And-Sour Green Cabbage with BaconMartha Stewart. Add the water, vinegar, sugar, salt and pepper. You can cook Sweet and sour cabbage with hotdogs using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sweet and sour cabbage with hotdogs

  1. It's 1/2 cup of red wine vinegar.
  2. You need 1 cup of sugar.
  3. It's 3/4 of large head of green cabbage chopped.
  4. You need 1 pound of hotdogs, I used beef use your favorite.
  5. You need 1 teaspoon of salt.
  6. You need 1/4 cup of vegetable oil.
  7. You need 46 ounce of sterilized jar with lid.

Bring the liquid to a boil. (This liquid is just enough for this size cabbage.). Put cabbage in; sprinkle with Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve. Grandmother notes that you shouldn't "put cooked cabbage in the.

Sweet and sour cabbage with hotdogs instructions

  1. Heat oil in a large pan when hot add chopped cabbage. Let it warm through..
  2. Add sugar and salt. Pour the vinegar atop the cabbage. Simmer 15 minutes stirring occasionally..
  3. Slice the hotdogs and add to the cabbage. You don't add any water to this recipe the cabbage makes its own juices. Stir the hotdogs in the cabbage and its juices, simmer 30 minutes stirring occasionally..
  4. In a sterilized jar add the cabbage and hotdogs. I use old pickle jars a lot. Let sit in the refrigerator after it cools to the touch. Let sit overnight or up to 6 months. If sealed you can probably go about a year or however long you keep your can goods for. If it didn't seal use within a week refrigerated..

Salt and freshly ground black pepper. Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and/or pepper. Serve hot with a dollop of sour. It's hot and sour, delicious yet simple, hearty yet light — everything you want right now. I first made this soup a few years ago, when it came straight out of odd ingredients in the fridge and an instinctive craving for cabbage, rice, something spicy, and a little something sour.

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