Greenwood Sweet and Sour Red Cabbage
“Almonds can be used in sweet and savory dishes very easily.”
Greenwood Sweet and Sour Red Cabbage: I usually keep my food pantry filled with the foods that I enjoy eating or serving company even if it’s only eaten once in a while. One of these foods happens to be a jar of Greenwood Sweet and Sour Red Cabbage. This product sits near the jars of sauerkraut on the supermarket shelf. It has a long refrigerator shelf life (once its opened) and it’s sweet and sour taste is served as a side dish with almost every imaginable type of food.
Giving this a product review is a pleasure for me, as I am not sure how many are familiar with this side dish, that can be eaten hot or cold. It is eaten as a relish type of food and served on the relish plate that contains sour pickles, pickled tomatoes and olives. It is also served on the plate alongside the potatoes, pot roast heated as a vegetable.
Greenwood Sweet and Sour Cabbage is a Birdseye product, and its origin dates back to 1939, in Brooklyn N.Y, when its creator, Irving Greenwood first introduced his product creation. I guess that dates me as enjoying this delicious jar of sweet & sour cabbage for most of my life.
This delicious jar of sweet and sour cabbage, can be eaten straight out of the jar or used as a cabbage ingredient in meat dishes, like meatballs and stews. The sweet and sour flavor adds a little tang to any dish it is added to.
Greenwood Sweet and Sour Red Cabbage contains cut up red cabbage, water, corn syrup, vinegar and salt. There are 3.5 servings in this 16 oz jar, with each serving to be about 1/2 cup. My review of Greenwood Sweet & Sour Cabbage is a very positive one, and I mostly enjoy it cold straight out of the refrigerator.
Since I was raised eating this product, my kids and grand kids all enjoy it as well. Each of us like to eat it differently, but be assured that when I cook a family dinner that includes a roast of some sort, there is always a small plate on the table filled with Greenwood Sweet and Sour Red Cabbage.
Add the Sweet and Sour Red Cabbage to the pot when you start cooking meatballs. The flavor gets into the meat and sauce. As it cooks the gravy gets slightly thicker, with a slight tang and looks and tastes great when you pour the gravy on top of the spaghetti.
How To Use Greenwood Sweet and Sour Red Cabbage
While the Greenwood Sweet and Sour Red Cabbage jar says to heat and eat it is delicious unheated as well. Heated it would be placed on the plate with the main dish, along with a potato as another vegetable.
Greenwood Sweet and Sour Cabbage adds a slight tang to most any meat dish, and can also be served as a side to any sandwich for lunch in place of a sour pickle. Take it from me-someone who was literally raised on this product, it’s something you should at least try once.
Taste it once and you will be hooked. Trust me you do not have to be Jewish to enjoy this jar of Greenwood Sweet and Sour Red Cabbage.
On a scale from 1-10 I must give this product a 10+. It is that good!