Sweet-and-Sour Cabbage – Russian Style…

Russian Sweet and Sour Cabbage

Ingredients:
5 Tbsp butter
4 c onions, thinly sliced
2/3 c red wine vinegar
1/2 c applesauce
2 Tbsp sugar
2 tsp salt
1 tsp ground black pepper
1 bay leaf
1/8 tsp ground cloves
1 red cabbage (about 2 pounds) shredded
1 apple, golden delicious, peeled, cored, sliced thin
1/2 c apple juice

Directions:
Melt butter in heavy pan over medium low heat. Sauté onions until soft. Add vinegar, applesauce, sugar, salt, pepper, bay leaf and cloves; stir and heat to almost boiling….Then add red cabbage, stir until cabbage starts to wilt. Cover and cook, stirring occasionally, until cabbage is tender, 15 to 20 minutes. Then add the sliced apple and cook no more than 5 more minutes….stir good before serving…

Serve as a salad…eat hot, warm and or cold…

This stuff is so good and do not be bad and share with the family… 😉

WtR

Russian Zharkoye recipe…

Ingredients:
600g beef
5 ea medium potatoes
2 ea medium onion
2 tbsp real butter
1 ea carrot
1 ea parsley root
1 ea celery root (not celery, but the root)
2 ea garlic cloves, or three or four 😉
3 tbsp sour cream
4 tbsp chopped green dill and parsley
salt and ground pepper to taste

Method:

 

Remember to do this correctly, use pots to cook it in. You can use a big pot and serve it up to a bowl, but individual pots are better and original…

Peel potatoes (I like to leave the peelings, but Russians do not,) wash potatoes, cut into small cubes and fry in real butter until light golden brown in color…

Slice onions peeled first and fry in real butter until translucent. Cut carrot into small cubes after peeling and fry in real butter. Cube the beef and fry in real butter until surface is seared to keep in juices…

In a ceramic pots, put beef, potatoes, onion, carrot, roots, garlic, season with salt and pepper and pour over a little broth made from the butter and drippings of all the skillet fried ingredients. Add water (I make a beef broth from a base,) if needed, to make sure enough moisture…

Stew in the oven on low to average heat for 30 minutes to an hour. 10 minutes before pulling the pots, add sour cream. Then after pulling out of oven, sprinkle with chopped greens of dill and parsley…

Serve Zharkoye with a salad of fresh vegetables, cucumbers and tomatoes diced up is perfect….remember that Russians will have a bowl of fresh sour cream sitting at the table to add more to the top of dish as needed. You need that also!

WtR