Czech Braised Red Cabbage
User Reviews
5
Czech Braised Red Cabbage
Description
The Czech Braised Red Cabbage recipe centers on slicing a whole head of red cabbage and sautéing it with finely chopped onions in pork lard. The onions are caramelized before the addition of sugar, which melts and caramelizes further to blend with the cabbage. Seasoning with salt, caraway seeds, and vinegar introduces tang and a subtle spice tone. The cabbage is then simmered covered, allowing the flavors to meld and the cabbage to soften over about 45 minutes.
The slow braising creates a tender texture where the natural sweetness of the cabbage and sugar meld with the acidity from vinegar, balanced by the earthiness of caraway seeds. It doesn’t require thickening agents, relying on the cabbage and caramelized sugar for body.
This dish is traditionally served warm as a side, particularly with roasted pork, goose, or duck. Potato or bread dumplings are common accompaniments, making the combination a classic Central European meal. The recipe typically yields about six servings, ideal for larger gatherings or family meals.
The instructions note that the cabbage does not need additional thickening and that it’s best served fresh and warm to appreciate the softness and flavors fully.
Ingredients
- 1 head red cabbage
- 3 medium onion
- 2 Tablespoons pork lard (or canola / suflower oil)
- ½ cup granulated sugar
- ½ cup vinegar 5% acidity
- 1 teaspoon salt
- 1 teaspoon caraway seeds
Instructions
- Halve 1 head red cabbage and cut out the tough stem from both halves. Remove the wilted top layer of cabbage leaves. Slice or grate the prepared cabbage.
- Peel and finely chop 3 medium onions. In a large enough saucepan, heat 2 Tablespoons pork lard and fry the onions until they are light brown.
- Move the onions to the side of the saucepan, sliding the pot if possible, so that the onion part is away from the heat source.
- Put ½ cup granulated sugar on the free surface of the saucepan 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 together. Don't be alarmed if the sugar forms hard lumps; it will dissolve as the cabbage stews.
- Now season the cabbage with 1 teaspoon salt, 1 teaspoon caraway seeds, and pour in ½ cup vinegar. Stir well, then turn down the heat. Cover the pot with a lid and simmer on low heat for about 45 minutes.
- Remove the lid, raise the heat to medium, and allow any liquid that the cabbage has released to evaporate. Stir occasionally. Once the liquid has evaporated and the cabbage starts to fry and stick to the bottom of the pot, you are done!
Notes
- Serve the braised cabbage warm alongside roasted meats like pork, goose, or duck and with potato or bread dumplings for a complete meal.
- One medium head of cabbage is sufficient to provide about six servings when served as a side dish.
- The recipe does not require thickening agents such as flour roux or grated potatoes, as the cabbage and sugar create the needed texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Sodium | 428mg | 18% |
| Potassium | 425mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 1563IU | 31% |
| Vitamin C | 84mg | 93% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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