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Czech braised red cabbage recipe
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Czech Braised Red Cabbage

Whether with roast pork or duck, braised red cabbage is a staple of Czech cuisine. In this recipe, you will learn how to cook sweet and sour red cabbage like Bohemian grannies used to make it.
Course Side Dish
Cuisine Czech
Keyword Cabbage recipes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 259kcal

Ingredients

  • 1 head red cabbage
  • 3 onions medium
  • 2 Tbsp pork lard or sunflower / canola oil
  • ½ cup (100 g) white sugar
  • ½ cup (120 ml) white wine vinegar
  • 1 tsp salt
  • 1 tsp caraway seeds

Instructions

  • Halve the cabbage, cut the tough stem from both halves of the head. Remove the wilted top layer of cabbage leaves. Slice or grate the cabbage thus prepared.
  • Peel and finely chop the onion. In a large enough pot, heat the lard and fry the onions in it until light brown.
  • Move the onion to the side of the pot, sliding the pot if possible, so that the onion part is away from the heating source.
  • Put the sugar on the free surface of the pot and let it melt; if necessary, increase the heat to speed up the caramelization of the sugar.
  • Once the sugar starts to turn golden, add the chopped cabbage and mix everything. Don't be alarmed if the sugar forms hard lumps - it will dissolve as the cabbage stews.
  • Now salt the cabbage, add the caraway seeds, and pour in the vinegar. Stir, turn down the heat. Cover the pot with a lid and simmer at low heat for about 45 minutes.
  • Remove the lid, raise the heat to be medium and allow any liquid that the cabbage has released to drain. Stir from time to time. Once the liquid has evaporated, and the cabbage starts to fry and stick to the bottom of the pot, you're done! This takes another 30-45 minutes.

Notes

  1. SERVING: Serve the braised red cabbage warm as a side dish with roasted meat - pork, goose, or duck. Potato dumplings or bread dumplings are suitable as an additional side dish.
  2. Cabbage in the recipe doesn't need to be thickened. Neither with floury roux nor with grated potatoes.
  3. One head of cabbage is enough for about six servings of braised cabbage, served as a side dish.

Nutrition

Calories: 259kcal