Best Kittencals Sweet And Sour Cabbage And Sausage Tomato Saute Recipes

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KITTENCAL'S CABBAGE ROLLS WITH TOMATO SAUCE



Kittencal's Cabbage Rolls With Tomato Sauce image

This is my own recipe that I have made for over 25 years, I have made these for weddings, socials and large get togethers and everyone loves them --- I have two large cabbage listed as you will need extra cabbage leaves to line the bottom and top of the pan to prevent the rolls from over browning which may happen during the long cooking time --- cooked rice will also be fine for this and if you like lots of rice you may increase amount --- make certain that the heads of cabbage are frozen then completely thawed before starting this recipe, this will allow for easy removal of the leaves, allow the frozen cabbage heads thaw at room temperature overnight in bowls --- to save some time I most always remove the cabbage leaves a day ahead and refrigerate in a bowl and you may even prepare the ground beef mixture a day ahead so the following day just mix the sauce roll and cook --- for these cabbage rolls I do not precook the ground beef it will cook thoroughly in the oven --- I have listed the sauerkraut as optional if you are a sauerkraut-lover then add it in I most always do it really adds extra flavor to the cabbage and you may use more than 1/2 cup if desired --- the amounts listed will fill a 13 x 9-inch pan very full or even better so you do not over crowd the rolls a larger pan may be used or use two pans and freeze one for another meal, just thaw overnight in the fridge then allow to sit at room temperature for about 2 hours then cook as stated --- if you like lots of sauce then you may double amounts but I would suggest to make it in a larger baking pan if you are doubling the sauce.

Provided by Kittencalrecipezazz

Categories     Rice

Time 3h40m

Yield 16-20 cabbage rolls

Number Of Ingredients 17

2 large head green cabbage (frozen then completely thawed)
1/2 cup sauerkraut, hand-squeezed out to remove excess moisture (optional or adjust to taste)
1 lb lean uncooked ground beef
1 lb lean uncooked ground pork (or use 2 pounds lean ground beef or 1 lb each seasoned bulk pork sausage and ground beef)
1/2 cup grated parmesan cheese (optional but good to add in for for extra flavor)
1 medium onion, finely chopped
2 teaspoons garlic powder (or use 2 tablespoons fresh minced garlic)
2 teaspoons seasoning salt
1 -2 teaspoon fresh ground black pepper (or to taste)
1/2-3/4 cup uncooked instant Minute Rice (can increase to 1 cup)
3/4 cup tomato sauce
1 (10 ounce) can condensed tomato soup, undiluted
1 (8 ounce) can tomato sauce
1 medium onion, finely chopped
2 teaspoons seasoning salt
1/2 teaspoon lemon juice (fresh or bottled)
1/2-1 teaspoon fresh ground black pepper (I like to also add in some cayenne pepper also for a little heat)

Steps:

  • Set oven to 350 degrees F (second-lowest oven rack).
  • Grease a 13 x 9-inch baking pan or use a larger pan (for easier clean up I strongly advise to use a disposable heavy foil pan).
  • Make certain that the cabbage heads are completely thawed before using for this (to do this remove the heads of cabbage from freezer and place in a bowl then thaw at room temperature overnight).
  • Using a small sharp knife carefully remove the hard core/stem from the center of the head, then remove the leaves from the cabbage (you may need to keep slicing off some middle part to remove the leaves easier).
  • To speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly.
  • Using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water, then place the leaves in a large bowl; set aside.
  • FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
  • FOR SAUCE; in another bowl combine all sauce ingredients together until blended (adjust the salt and pepper to taste).
  • Line the bottom of the pan with cabbage leaves (due to the long cooking time this will protect the rolls from over browning/burning in the pan while cooking, you may also place leaves on top of the sauce then cover with foil but that is optional).
  • Using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves (does not have to cover the leaves completely).
  • Stuff the cabbage leaves tightly but carefully with the meat mixture (I use about 1/3-cup for larger leaves).
  • Roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish.
  • Drizzle the remaining sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
  • Sprinkle about 1/2 cup or a little more sauerkraut over the sauce (if using).
  • At this point you may cover the rolls with more leaves if desired (this is optional but good to do).
  • Cover tightly with foil.
  • IMPORTANT; if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills.
  • Cook at 350 degrees F (oven rack set to second-lowest position) for about 2-1/2 to 3 hours or until the cabbage is very tender, the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly, I usually check after about 2 hours).

Nutrition Facts : Calories 224.4, Fat 11.5, SaturatedFat 4.5, Cholesterol 42.5, Sodium 344.5, Carbohydrate 17.3, Fiber 5, Sugar 8.2, Protein 14.4

KITTENCAL'S SWEET AND SOUR CABBAGE AND SAUSAGE TOMATO SAUTE



Kittencal's Sweet and Sour Cabbage and Sausage Tomato Saute image

If you are searching for a really tasty dish made with sausages, then this is really good! it's my own creation, and my family loves this! Although this is a easy dish to put together, the cabbage will need some time to cook to desired tenderness, so this dish will take a couple of hours or a little less on top of the the stove. If you have some over ripe tomatoes chop them up and add into the sauce. All seasonings can be adjusted to suit taste, if you prefer a more sweeter taste, then just add in more brown sugar, you can really use how many sausages that you like, just make certain to purchase the large Italian spicy or regular, not the small breakfast pork sausages. Make certain that you use a very large frypan for this, or a Dutch oven, the cabbage takes up lots of space when cooking. I use my large electric frypan. Serve this over cooked rice. You will love this!

Provided by Kittencalrecipezazz

Categories     Pork

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 14

6 -8 large Italian sausages (can use more or less)
3 -4 tablespoons oil
2 medium onions, coarsley chopped
2 tablespoons chopped garlic
1 teaspoon dried chili pepper flakes (or to taste)
1 medium green cabbage, coarsley chopped
1 (14 ounce) can stewed tomatoes (undrained)
1 green bell pepper, chopped
3 cups tomato sauce
1 (10 ounce) can tomato soup (undiluted)
2 tablespoons Worcestershire sauce
1/3 cup cider vinegar
1/4 cup brown sugar (or to taste, start with 1/4 cup)
salt and black pepper

Steps:

  • In an extra large saute pan or Dutch oven, brown the Italian sausages in oil then remove to a plate, drain some of the oil if desired.
  • In the same pan, add in the onions, garlic and chili flakes; saute for about 5 minutes.
  • Add in the chopped cabbage, chopped green bell pepper with the undrained stewed tomatoes; cover and cook for 15 minutes, stirring occasionally.
  • Add in ALL remaining ingredients to the cabbage; mix well.
  • Slice the sausages in smaller pieces and add in also.
  • Cook for about 1-1/2 hours (or more or less until the cabbage is desied tenderness) stirring occasionally, adjusting ALL seasonings to suit taste, or until cabbage is tender.
  • Season with salt and pepper to taste.
  • Serve over rice.
  • Delicious!

KITTENCAL'S CABBAGE AND NOODLES



Kittencal's Cabbage and Noodles image

This recipe goes back over 20 years and I still make it, my family loves this and I often serve this with kielbasa sausage that I slice and lightly brown first then add into the skillet along with the noodles, any smoked dry sausage will do, it's just as delicious without the sausage:)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) package wide egg noodles
1/2 cup butter (can use margarine)
2 large onions (chopped or sliced one more won't hurt)
2 teaspoons sugar
1 -2 teaspoon crushed red pepper flakes (optional or to taste)
1 small head green cabbage, shredded
1/2 cup grated parmesan cheese (or to taste)
seasoning salt (to taste) or white salt (to taste)
1 teaspoon fresh ground black pepper (or to taste)

Steps:

  • Cook the egg noodles according to package directions; drain then place back in the pot.
  • Add in 2 tablespoons butter to the noodles to prevent sticking; set aside.
  • Heat 1/2 cup butter in a large skillet over medium heat; add in onion, sugar and crushed chili flakes, cook stirring until just lightly browned (about 8-10 minutes).
  • Add in shredded cabbage; cook stirring until tender or to desired doneness.
  • Add in the cooked noodles with Parmesan cheese; toss to combine.
  • Season with salt and black pepper.
  • Delicious!

Nutrition Facts : Calories 519.7, Fat 21.3, SaturatedFat 12.1, Cholesterol 111.8, Sodium 275.5, Carbohydrate 67.9, Fiber 6.1, Sugar 9.4, Protein 16.4

KITTENCAL'S PORCUPINE MEATBALLS IN SWEET AND SOUR TOMATO SAUCE



Kittencal's Porcupine Meatballs in Sweet and Sour Tomato Sauce image

If you don't mind the idea of using canned soup this is a delicious tomato sauce, because of the instant rice in the meatballs it will need about 1-1/2 to 2 hours of cooking time , I sometimes remove about 1/2 to 3/4 cup of the simmering sauce cool slightly then mix into the ground beef mixture before shaping into meatballs, you may need to adjust the brown sugar and vinegar amounts during cooking --- for meatballs I use my recipe#69173

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

4 tablespoons oil (or as needed)
1 medium onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
6 garlic cloves, finely chopped
1 pinch crushed red pepper flakes (optional or adjust to desired heat level)
2 (14 ounce) cans tomato sauce
1 (10 ounce) can tomato soup, undiluted (Campbell's is best to use)
1/2 cup water
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/4-1/3 cup brown sugar (or to taste)
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
fresh ground black pepper (to taste)
1 1/2 lbs ground beef (use my Kittencal's Italian Melt-In-Your-Mouth Meatballs)
1 1/2 cups uncooked instant rice (such as Minute Rice)

Steps:

  • For the meatballs; mix the ground beef with ingredients stated in the recipe.
  • Mix in 1-1/2 cups instant uncooked rice.
  • Shape into about 1-1/4--inch balls or as desired, then place onto a plate.
  • For the sauce; in a pot heat oil over medium-high heat.
  • Add in onion, oregano and basil; cook stirring for about 3-4 minutes or until softened.
  • Add in garlic and chili flakes; cook stirring for 2-3 minutes.
  • Add in all remaining sauce ingredients; bring to a simmer stirring over medium heat until well combined.
  • Place the meatballs into the simmering sauce; bring back to a simmer (do not stir the sauce for at least 25 minutes or the meatballs will break apart).
  • Reduce heat to low or to a low simmer and cook uncovered for about 1-1/2 to 2 hours stirring frequently after the 25-30 minutes of cooking time.
  • Adjust the brown sugar and vinegar amounts if needed, then season with more salt and black pepper.

KITTENCAL'S FRIED CABBAGE WITH BACON



Kittencal's Fried Cabbage With Bacon image

This makes a wonderful side dish to pork or beef, you may omit the chili flakes if desired or adjust amount to suit taste

Provided by Kittencalrecipezazz

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 slices bacon, chopped
1 medium onion, chopped
1 -2 tablespoon fresh minced garlic
1/4 teaspoon crushed red pepper flakes (or to taste)
6 cups cabbage, cut into thin wedges (1 small head cabbage)
3 -4 tablespoons chicken broth (or use water)
2 teaspoons brown sugar (or use white sugar, or to taste)
seasoned salt & freshly ground black pepper (to taste, or use white salt)

Steps:

  • In a large skillet over medium heat cook the chopped bacon until crisp and browned; remove to a bowl or plate and set aside (do not drain the bacon fat).
  • Add in onion; cook stirring until softened (about 4-5 minutes, adding in the garlic and chili flakes the last 2 minutes).
  • Add in cabbage and broth or water and sugar; cook stirring until the cabbage wilts (about 12-15 minutes) season with salt and pepper towards the end of cooking.
  • Stir in the cooked bacon.

KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE



Kittencal's Chinese Chicken Balls With Sweet and Sour Sauce image

Don't bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!-- these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion powder or spices of choice --- this makes a large amount so you may want to reduce the chicken ball batter amount by half (using 4 chicken breasts) --- NOTE: the sauce recipe is one you may have to make a few times before you get the consistancy and sweetness to your liking, 1 cup white sugar and 1/2 cup lightly packed brown will give you a sweet sauce you may reduce the white sugar amount by a few tablespoons

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

1/2 cup ketchup
1 teaspoon soy sauce
1/3 cup white vinegar
1/2 cup brown sugar, lightly packed
1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon garlic powder (garlic lovers add 1 teaspoon)
2 teaspoons sugar
1 1/3 cups cold water (if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water)
1 -2 teaspoon sesame oil (optional but good to add)
oil (for frying)
8 chicken breasts, cut into bite-size pieces
seasoning salt (optional)

Steps:

  • To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
  • In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
  • Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
  • To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
  • Add in chicken pieces; using clean handsand mix until well coated.
  • Heat oil in a deep-fryer or Dutch oven to 375 degrees.
  • Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
  • Remove to a paper towel.
  • Sprinkle with seasoning salt immediately after frying if desired.
  • Serve immediately with sweet and sour sauce.
  • Delicious!

Nutrition Facts : Calories 555, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 714.4, Carbohydrate 73.1, Fiber 0.7, Sugar 42.9, Protein 32.3

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