Easiest Way to Cook Perfect Sweet and sour cabbage with hotdogs

Sweet and sour cabbage with hotdogs. This Sweet and Sour Cabbage recipe with bacon is loaded with flavor and will wake up every taste bud in your mouth. I love any kind of sautéed cabbage, but this Sweet and Sour Cabbage with Bacon may be my favorite. Add the water, vinegar, sugar, salt and pepper.

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. Salt and freshly ground black pepper. You can have Sweet and sour cabbage with hotdogs using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Sweet and sour cabbage with hotdogs

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

Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and/or pepper. Serve hot with a dollop of sour. There's nothing more comforting than a warming bowl of cabbage soup. Ours conjures up memories of beloved, slow-cooked Eastern European versions; yet.

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..

Wine Recommendation: When it comes to wine, no one does sweet-and-sour like the Germans. It's that dynamic balance between sugar and. Red cabbage is braised in duck fat and enlivened with red wine vinegar and caraway seeds, making it a perfectly balanced holiday side. Serve hot or at room temperature. I fry my cabbage in a little bacon grease and bacon , then add vinegar stir until slightly dehydrated as it will draw out WATER and add brown sugar, stir to dissolve, more or less sugar or vinegar to desired taste. mine is all by feel of how much I want of.