Best Grandmas Sweet Sour Veggies Recipes

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

Ingredients

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

GRANDMA'S HARVARD BEETS

Grandma's Harvard Beets image

This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.

Provided by Pam Maxson Rodriguez

Categories Side Dish Vegetables

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

¾ cup white sugar
4 teaspoons cornstarch
⅓ cup white vinegar
⅓ cup water
2 (15 ounce) cans sliced beets, drained
3 tablespoons butter
¼ teaspoon salt
¼ teaspoon pepper

Steps:

In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g

GRANDMA'S MIXED PICKLES OR END OF THE GARDEN

Grandma's Mixed Pickles or End of the Garden image

These sweet mixed pickles are so good. Grandma often improvised with whatever she had left in the garden but cucumbers, cauliflour, and carrots were always included.

Provided by Kathie Carr

Categories Other Snacks

Time 20m

Number Of Ingredients 17

Ingredients

1 qt small cucumbers cut in 1 inch slices
2 c carrots peeled and cut in chunks
2 c small onions
2 red bell peppers, cut in chunkc
2 green peppers, cut in chunks
1 large cauliflower broken into florets
2 c green beans
2 c broccoli florets
1 c canning or kosher salt
4 qt water
2 c sugar
3 Tbsp mixed pickling spices
2 tsp mustard seed
1 tsp celery seed
1 hot red pepper (use the amount you like for heat)
6 1/2 c apple cider vinegar
optional: pickle crisp (a new product grandma didn't have)

Steps:

1. Dissolve salt in cold water and pour over prepare vegetables. Let stand at cool room temperature for 12-18 hours (overnight).
2. Drain completely. Add spices, red pepper, and sugar to vinegar. Boil this liquid for 3 minutes. Add vegetables and bring all to a boil. Immediately pack in sterilized jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps and process in boiling water bath for 15 minutes. Yeild: 6 pints
3. I use pickle crisp, a new product Grandma didn't have. It makes these pickles even crisper and better. Pickle crisp is available at most stores that sell canning products. If you use it follow directions for amounts indicatd in package.