Best 8 Sweet And Sour Cabbage Soup With Raisins Recipes

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Get ready to embark on a culinary journey with our comprehensive guide to cooking sweet and sour cabbage soup with raisins, a delectable and enticing dish that is both flavorful and packed with nutritional goodness. This recipe brings together the perfect balance of sweet, sour, and tangy flavors, creating a zesty and satisfying soup that is sure to tantalize your taste buds and warm your soul. With our step-by-step instructions and carefully curated tips, you'll discover how to master the art of preparing this delicious and comforting soup, making it a cherished favorite in your kitchen. So, gather your ingredients, prepare your cooking utensils, and let's embark on a delightful exploration of flavors as we delve into the art of creating this extraordinary sweet and sour cabbage soup with raisins.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET & SOUR CABBAGE SOUP



Sweet & Sour Cabbage Soup image

This sweet and savory soup gets its tang from just a touch of cider vinegar and its sweetness from brown sugar. It's a perfect light meal when paired with a hearty bread and a refreshing salad and makes a wonderful first course.

Provided by Jodi Luber

Categories     Brunch     Lunch     Soup

Time 40m

Number Of Ingredients 13

2 tomatoes (medium, coarsely chopped)
1/2 green cabbage (medium, shredded (6-7 cups))
1 onion (medium, sliced)
1 can stewed tomatoes (14.5 ounces)
2 tsp. Kosher salt
5 cups beef broth
1/4 cup cider vinegar (plus 1 tbsp.)
3 tbsp. brown sugar
1 tsp. lemon juice
1/4 cup raisins
pinch nutmeg (very tiny pinch)
Kosher salt & pepper to taste
parsley for garnish

Steps:

  • In a 6 quart pot, combine tomatoes, onion, cabbage, canned tomatoes and salt. Cover and cook over medium heat (stirring often) for about 8 minutes or until cabbage is very tender.
  • Add beef broth, vinegar, lemon juice, sugar and raisins, and stir well.
  • Add tiny pinch of nutmeg and adjust sweetness or tartness to taste by adding a little more lemon juice or brown sugar if needed (add in small increments of about 1/2 tsp. at a time).
  • Cover and simmer over medium heat for 15 minutes.
  • Season with salt and pepper to taste; garnish with parsley before serving.

SWEET-AND-SOUR CABBAGE



Sweet-and-Sour Cabbage image

"I HELPED MOTHER shred the cabbage and cut up the apples for this recipe. The touch of tartness is wonderful with the sauerbraten. This is one part of the meal that is even tastier if it can be made ahead."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6-8 servings.

Number Of Ingredients 8

2 tablespoons bacon drippings or vegetable oil
1/4 cup packed brown sugar
3 tablespoons vinegar
1 cup water
1/4 teaspoon salt
Dash pepper
4 cups shredded red cabbage
2 apples, peeled and sliced

Steps:

  • In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.

Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

SAUTEED RED CABBAGE WITH RAISINS



Sauteed Red Cabbage With Raisins image

Sauteed red cabbage is at once colorful and comforting as the weather cools.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 small red cabbage (about 1 3/4 pounds), halved, cored, and thinly sliced crosswise
2 small shallots, quartered and separated into layers (about 4 ounces)
2 teaspoons coarse salt
2 tablespoons freshly squeezed lemon juice
2 1/2 teaspoons cider vinegar
Freshly ground pepper
1/3 cup raisins

Steps:

  • Heat oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add cabbage and shallots, and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve.

SWEET AND SOUR CABBAGE SOUP



Sweet and Sour Cabbage Soup image

My version of an old favorite Ashkenazi Jewish recipe. I make a stock first, then make the soup. This allows for de-fatting for a healthier soup, but you need to make this on two days, so time accordingly. For a healthier version, use sucralose instead of sugar - there is virtually no taste difference in sweet and sour recipes such as this one. Using Savoy cabbage gives the soup superlative texture and flavor.

Provided by JOHNTHEBEAR

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time P1DT7h

Yield 12

Number Of Ingredients 17

4 pounds bone-in beef shank
12 cups water
3 carrots, peeled and cut into 3-inch pieces
3 onions, peeled
4 stalks celery with leaves
1 bay leaf
16 peppercorns
2 tablespoons vegetable oil
1 onion, peeled and diced
2 cloves garlic, minced
1 tablespoon sweet Hungarian paprika
1 head Savoy cabbage, coarsely chopped
1 (14.5 ounce) can diced tomatoes with juice
1 lemon, juiced
¼ cup white sugar
¼ cup chopped fresh dill
salt and freshly ground black pepper to taste

Steps:

  • Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
  • Strain the stock. Discard the vegetables but reserve the meat. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
  • The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat. Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the paprika and cook 1 additional minute, stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
  • Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. Add the tomatoes with their juice. Bring the soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until the cabbage is quite soft, about 1 hour.
  • Stir in the lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 22.3 g, Cholesterol 51.6 mg, Fat 6.9 g, Fiber 5.7 g, Protein 25.3 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 12.4 g

GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE



Grandma Elaine's Unstuffed Sweet and Sour Cabbage image

This is a family heirloom recipe that has been handed down through the ages. My mother taught it to me, and I tweaked it to its current form. I have eaten all kinds of 'stuffed' cabbage and this recipe beats them all. It's sweet, sour, and comforting. The flavors are even better the second day. This dish also freezes well.

Provided by Chef Daddy Pete

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 3h20m

Yield 10

Number Of Ingredients 18

1 tablespoon vegetable oil
3 onions, sliced
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 pounds green cabbage, cored, and cut into 3 inch chunks
2 pounds lean ground beef
2 eggs
1 onion, finely chopped
2 tablespoons instant white rice
3 tablespoons water
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 tablespoons fresh lemon juice
⅓ cup golden raisins
1 tablespoon honey
½ cup packed brown sugar, or to taste

Steps:

  • Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
  • Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
  • Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 34.7 g, Cholesterol 92.1 mg, Fat 15.2 g, Fiber 4.7 g, Protein 20.4 g, SaturatedFat 5.5 g, Sodium 1116.6 mg, Sugar 24.1 g

SWEET AND SOUR CABBAGE SOUP WITH RAISINS



Sweet and Sour Cabbage Soup With Raisins image

This soup is simple and cheap to make, and a favorite comfort food in my family. My mother got the recipe from a former employer and friend, and passed it along to me. It is not a highly flavored soup, so feel free to add extra seasoning if you are eating it as a main dish. The cracked black pepper and fresh lemon juice are important to the flavor of the dish. I usually add extra raisins because I like them so well.

Provided by galponetta

Categories     Clear Soup

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 medium onion, chopped
1/2 cabbage, thinly sliced
1 (15 ounce) can stewed tomatoes
4 cups water
2 tablespoons fresh lemon juice
2 tablespoons honey
1/4 cup golden raisin
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper, coarsly ground

Steps:

  • Brown the beef in in large dutch oven or stock pot over medium high heat.
  • After a few minutes, add the onion, and continue cooking until the onions are transparent, and most of the pink is gone from the meat, about 10 minutes total.
  • Drain any excess grease from the meat and onions, and return to the pan.
  • Add the cabbage and 1/4 cup of the water, cover, and cook over medium heat until the cabbage is limp and getting tender, but still holds its shape, stirring occasionally, about 15 minutes.
  • Add the remaining ingredients, and simmer until the vegetables in the soup are as tender as you would like, about 30 minutes.
  • Serve with additional lemon juice and fresh ground pepper, to taste.
  • Like many soups, this is much better the second day after the flavors have a chance to blend.

Nutrition Facts : Calories 330.4, Fat 11.8, SaturatedFat 4.7, Cholesterol 73.7, Sodium 649.4, Carbohydrate 32.8, Fiber 4.9, Sugar 23, Protein 25.9

SWEET AND SOUR CABBAGE SOUP



Sweet and Sour Cabbage Soup image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 11

1 large head green cabbage, cut into chunks
1 cube beef bouillon
2 cups diced tomatoes with juice
2 cups tomato sauce
3 tablespoons light brown sugar
1 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground cloves
1/4 teaspoon sour salt
1 pound cooked beef (leftover roast beef or brisket works great)

Steps:

  • Combine the cabbage, bouillon, tomatoes, tomato sauce, brown sugar, granulated garlic, salt, pepper, cloves and sour salt in a large pot. Add just enough water until you see the cabbage start to float. Bring to a boil, then simmer for 1 hour.
  • Add the beef and continue to cook for 1 more hour.
  • Adjust the seasoning and remove from the heat.

VEGETARIAN SWEET AND SOUR CABBAGE SOUP



Vegetarian Sweet and Sour Cabbage Soup image

Modified from the NY Times by ofallytasty.com, who adapted it from The National. I put my spin on it by using vegetable broth, and adjusting some of the measurements. If you have smoked salt, by all means sprinkle some over the soup when you serve it.

Provided by Sharon123

Categories     Greens

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 tablespoons minced garlic
1 cup finely chopped onion
6 cups vegetable broth
1 cup peeled thinly sliced carrot
1 (28 ounce) can plum tomatoes in puree
1 cup tomato paste
1/2 cup tomato ketchup
1/4-1/2 cup dark brown sugar (to taste or can omit)
1 bay leaf
1/2 cup lemon juice
3 lbs cabbage, sliced into 1/4-inch-wide ribbons
1/2 cup golden raisin
sour cream (can use vegan) or Greek yogurt (can use vegan)

Steps:

  • Heat oil in a large pot over medium heat; add garlic and cook until soft.
  • Add the onion and sauté until transluscent.
  • Add 3 c vegetable broth, carrots, tomatoes and purée, tomato paste, ketchup, sugar and the bay leaf.
  • Bring to a boil then reduce to a simmer and cook for 10 minutes.
  • Crush the whole tomatoes and continue to simmer until carrots are tender (10 more minutes).
  • Discard bay leaf and, using an immersion blender, blend until slightly chunky (this step is not necessary, texture is good).
  • Add lemon juice and cabbage and remaining 3 cups vegetable broth (there will be a LOT of cabbage, but it will cook down).
  • Again, bring to a boil, then reduce heat and simmer until the cabbage is done however you like it (1 hour for al dente,2 hours for soft, or anywhere in between).
  • Add 3-6 cups water, until the soup reaches your desired consistency.
  • Add the raisins 10 minutes before serving.
  • Season with salt and pepper.
  • Serve with sour cream.

Nutrition Facts : Calories 188.4, Fat 3.9, SaturatedFat 0.6, Sodium 471.9, Carbohydrate 39, Fiber 6.9, Sugar 26.9, Protein 4.7

Tips:

Use a variety of cabbage: For a more flavorful soup, use a combination of green and red cabbage. You can also add Savoy cabbage for a more delicate flavor. Roast the cabbage: Roasting the cabbage before adding it to the soup brings out its natural sweetness and caramelized flavor. Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. Homemade broth is always best, but you can also use a store-bought broth. Add the raisins at the end: Adding the raisins at the end of the cooking process helps them to retain their plumpness and flavor. Serve with a side of bread or rice: Sweet and sour cabbage soup is a hearty and filling soup, but it can also be served with a side of bread or rice to make it a more complete meal.

Conclusion:

Sweet and sour cabbage soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The cabbage is roasted before being added to the soup, which gives it a slightly caramelized flavor. The raisins add a touch of sweetness, while the vinegar adds a touch of sourness. The result is a soup that is both flavorful and satisfying. So next time you're looking for a warm and comforting soup, give sweet and sour cabbage soup a try.-->

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