Cut medium head of cabbage in strips.
Place in large skillet; cover with water and simmer until tender.
Do not overcook.
Fry bacon cubes in another large skillet.
Remove all but 3 tablespoons of drippings.
Add approximately 2 tablespoons of flour and enough water from cabbage to make a gravy.
Add sugar and vinegar to make a sweet sour taste that pleases you.
Add salt and pepper.
Drain cabbage and add to gravy mixture.
Simmer for a few minutes.
Place pork, water, ginger and soy in a pan; bring to a boil over high heat.
Cover, reduce heat and simmer for 5 minutes. Drain and let cool.
Prepare Sweet-Sour Sauce and set aside.
br>Set aside.
Cook sour cabbage with juices and 1 cup
Coat pork cubes with flour, salt and pepper; mix.
Stir-fry with peanut oil for 4 to 5 minutes until brown.
Add carrots; stir-fry 1 to 2 minutes.
Cover for 1 minute.
Add green pepper; stir-fry 1 minute.
Cover for 1 minute.
Add pineapple chunks and sweet-sour sauce.
Cover and simmer on low until sauce is heated. Serve over white rice.
Cut bread in cubes.
Soak in a little cold water until soft. Squeeze out water.
Combine with remaining ingredients except Sweet-Sour Sauce.
Shape in balls the size of walnuts.
Place in jelly roll pan (or brown in skillet containing a little hot fat.) Bake in a very hot oven (450\u00b0) for 15 to 18 minutes.
Place balls in Sweet-Sour Sauce and simmer 10 minutes.
If balls are made ahead, add sauce to them and heat in the oven.
Makes about 36 meat balls, 8 to 9 servings.
Mix sweet & sour sauce and bell peppers together in slow cooker.
Pour thawed meatballs in slow cooker.
Stir to coat meatballs with sauce and simmer on low heat for about 3 hours, stirring occasionally.
Mix together turkey, water chestnuts, garlic and soy sauce in medium bowl.
Shape into 4 one-half inch thick patties.
Heat oil in skillet over medium heat.
Add patties and cook 10 to 12 minutes or until no longer pink, turning once.
Serve with Sweet Sour Pineapple Sauce.
In 1 3/4-quart casserole, combine sweet-sour sauce, 1/4 cup catsup, green pepper and peaches.
Set mixture aside.
In medium mixing bowl, combine egg, bread crumbs, 1 tablespoon catsup, soy sauce, ginger, garlic powder and pepper.
Add turkey and mix well. Shape into 4 loaves.
Arrange loaves in casserole.
Cook 8 to 10 minutes on High power, covered, until done.
Turn casserole 1/2 turn once.
auce and some Tangy Slaw (recipe below) and enjoy.
For
pour boiling water over the cabbage and let stand until the
Peel the cabbage leaves one by one, cut
Cook the cabbage in 1 cup water and
poon.
Wash cabbage, cut off core. Cut cabbage in half horizontally
Heat oil and butter in pressure cooker, just until butter foams.
Add onion& cabbage, stirring until cabbage is wilted.
Add the remaining ingredients.
Cover with pressure cooker lid.
Set on high heat until the control jiggles.
Reduce the heat and cook for 10 minutes.
Remove from heat and let cool 5 minutes.
Run cold water over cooker to finish reducing pressure.
Serve with sour cream if desired.
Alternate layers of cabbage, onion and pepper in glass bowl. Sprinkle sugar over mixture, then set aside.
Bring to boil the last 7 ingredients and pour over cabbage mixture.
Cover tightly and refrigerate.
Let stand for 4 hours before using.
Keeps a week to 10 days.
Shred cabbage and place in
a large pot with 3 tablespoons water and 1 can of stewed tomatoes.
Cook until almost tender.
In a separate pan, melt 1/4 stick margarine.
Mix with 1 teaspoon salt, 2 tablespoons white vinegar and 1 tablespoon flour.
Saute the diced onion in the mixture.
Add this to the cabbage when the cabbage is almost tender.
Heat until desired tenderness is reached.
Add a teaspoon of sugar if needed.
Combine cabbage, onion and celery salt.
Blend together sugar, vinegar, salt, pepper and cream.
Pour over cabbage and toss.
Clean off and slice cabbage.
Boil in 1/2 pan of water about 15 minutes until tender; drain.
Fry onion in bacon grease until tender.
Add drained cabbage.
Stir in brown sugar and vinegar on low heat.
Add more brown sugar or vinegar according to your taste.
Cook cabbage in boiling salted water for 7 minutes.
Drain. Melt margarine in pan.
Add sugar and flour.
Blend.
Add water, vinegar and seasonings.
Cook until thick.
Add sliced onion and cabbage.
Heat through.
Shred cabbage.
Chop onions fine.
Combine with 2 tablespoons salt.
Let stand 1 hour.
Squeeze out liquid.
Cover with boiling water and let stand 10 minutes. Drain.
Chop apples. Add cabbage, vinegar and sugar. Cover with water. Cook until tender.
Fry bacon until crisp.
Make roux of bacon and 2 tablespoons flour (until browned).
Add 1 cup cabbage liquid. Stir until smooth.
Crumble bacon on top.