Czech Creamy Sweet and Sour Red Cabbage
Red cabbage recipes are a staple in Czech cuisine. One of the most popular is braised sweet and sour cabbage, a delicious side that complements pork, goose, or duck roasts perfectly.
Servings 4
Calories 210kcal
Ingredients
- 1 ½ pounds red cabbage
- 1 ½ Tablespoons fat lard, unsalted butter, sunflower oil or canola
- 1 medium onion
- 1 ½ teaspoons caraway seeds roughly crushed
- 3 Tablespoons apple cider vinegar 5% acidity
- 2 Tablespoons white sugar
- 1 Tablespoon salt
- 1 and ½ cups water
Roux:
- 2 Tablespoons fat lard, unsalted butter, sunflower oil or canola
- 2 Tablespoons all-purpose flour
Instructions
- Get 1 ½ pounds red cabbage ready: Remove outer wilted leaves. 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.
- Peel and chop 1 medium onion. Heat 1 ½ Tablespoons fat 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, 1 ½ teaspoons caraway seeds, 2 Tablespoons white sugar, 3 Tablespoons apple cider vinegar, 1 Tablespoon 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.
- Make the roux: Heat 2 Tablespoons fat in a frying pan over medium heat. Then, add 2 Tablespoons all-purpose flour and stir until the mixture becomes foamy in the pan. Fry for another minute while stirring.
- 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.
Notes
- Makes 4-6 servings of 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.
- SERVING: 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).
- 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.
Nutrition
Calories: 210kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 1798mg | Potassium: 485mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1904IU | Vitamin C: 99mg | Calcium: 93mg | Iron: 2mg