Czech Creamy Sweet and Sour Red Cabbage

Red cabbage recipes are undoubtedly an integral part of Czech cuisine. Among the top favorites is braised sweet and sour cabbage, a delightful side dish that pairs wonderfully with pork, goose, or duck roast.

➜ About the recipe

Let me tell you, fall feasts in the Czech Republic such as Hody are dominated by an incredibly tasty combo: roast meat, sweet and sour cabbage, and potato dumplings, all on one dinner plate! Pure comfort food that pleases both body and soul.

Braised red cabbage, seasoned with a dash of cider vinegar and sugar, is made either in a lighter, healthier version (see the recipe) or thickened with flour. The latter gives the cabbage a creamy texture that pairs perfectly with the roasted meat.

Today's recipe is devoted to this particular method of preparing red cabbage. Red cabbage thickened with flour roux is often called "Moravian cabbage" (moravské zelí) in the Czech Republic.

My tip: Check out more Czech fall recipes

➜ Ingredients

Equipment: A 12 inch (28 cm) diameter thick-bottomed pot with a lid. I used my cast iron Dutch oven; I've only had good experiences with this type of cookware!

➜ Instructions with photos

How to cut head of cabbage

First, prepare the cabbage head. Remove the outer wilted leaves and set them aside. Cut the cabbage in half from the top to the stem.

Cut a stiff stem from each half. On a cutting board, place the cabbage halves cut side down and slice them into strips about ⅓ inch thick. Then chop across strips for bite-sized pieces.

You will need a large enough kitchen cutting board and a sharp knife with a long, wide blade.

If you have a cabbage shredder, that's a great option to use. Alternatively, a food processor works well too.

How to make sweet and sour red cabbage

Peel and chop the onion. Heat the oil in a large enough saucepan over medium-high heat and sauté the onions until golden brown. Remember to stir. This will take about five to seven minutes.

Add the chopped cabbage, caraway seeds, sugar, apple cider vinegar, salt, and half a cup of water. Stir the mixture, reduce the heat to one-third, cover with a lid, and let it simmer gently for approximately 30-45 minutes, or until the cabbage becomes almost tender.

How to make braised cabbage creamy

Heat the fat in a frying pan over medium heat. Then, add the all-purpose flour and stir until the mixture becomes foamy in the pan. Fry for another minute while stirring.

By following these steps, you've successfully created roux, a well-known Czech thickening agent used in sauces and various liquid dishes.

Incorporate the roux into the cooked cabbage. Pour in a cup of water, mix it thoroughly, and allow it to gently boil for five minutes.

Lastly, taste the cabbage and, if needed, slowly add salt, sugar, and vinegar. Make sure to stir thoroughly to meld the flavors within the cabbage before adding any more seasoning.

➜ How to serve sweet and sour red cabbage as a side dish

Because this red cabbage recipe is intended as a side dish, I recommend planning your meal so that all components of the dish are ready at the same time.

Czechs commonly pair this recipe for red cabbage with anything pork, a pan-seared slice of smoked meat, or roast poultry. The third part of the meal includes choices like potato or bread dumplings, lokše, or potato pancakes (placky).

➜ Useful tips

• If you want to add natural sweetness to your cabbage and cut down on sugar, grate an apple into the cabbage at the beginning of the cooking process.
• Any leftover cabbage? After it has cooled down completely, transfer the cabbage into a bowl, cover it with foil or clingfilm, and refrigerate. It will remain fresh for 3-4 days in the fridge.
• The cooled cabbage mixture freezes well. Simply put any leftovers in an airtight container, store it in the freezer, and make sure to use it within three months.

More cabbage recipes:

• Fried cabbage and noodles (haluski)
• Braised sauerkraut (as a side dish)
• Sweet cabbage filling (for Czech buchty and kolache)

📖 Recipe