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.
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.
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.
In a large soup pot or dutch oven, brown
o a simmer. Add the cabbage and stir to combine. Add
Place barley, carrot, celery, onion, margarine and bay leaves in a large soup pot and cover with the vegetable stock or water. Bring to a boil, then add all the remaining ingredients.
Cover and simmer over very low heat for 30 to 35 minutes, or until the vegetables and barley are tender, but not overcooked.
Allow the soup to stand for an hour before serving, then heat through.
This is also a good soup to make a day ahead.
Add lemon juice and cabbage and remaining 3 cups vegetable
auce and some Tangy Slaw (recipe below) and enjoy.
For
stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until
pour boiling water over the cabbage and let stand until the
simmer.
Add the cabbage and stir to combine.
he olive oil in a soup pot over medium heat.
he pan.
Add the cabbage and 1/4 cup of
In a large soup pot heat the oil on medium high heat. Add onion and peppers and saute until onion has softened and is translucent.
Add cabbage and carrots and saute for about five minutes, or until cabbage begins to soften.
Add the remaining ingredients and bring to a boil.
Cover, and reduce heat to low. Simmer for about 45 minutes.
Serve with good crusty bread and sour cream to spoon on top.
Brown meat in heavy pot.
Add all other ingredients.
Cover. Simmer 2 hours.
Cabbage does not get mushy due to lemon juice and tomatoes. Good served with cornbread.
Serves 8.