Czech Creamy Sweet and Sour Red Cabbage
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5.0
3 reviews
Excellent
Czech Creamy Sweet and Sour Red Cabbage
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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.
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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 Information
Show Details
Calories
210kcal
(11%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
7mg
(2%)
Sodium
1798mg
(75%)
Potassium
485mg
(14%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
1904IU
(38%)
Vitamin C
99mg
(110%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 7mg | 2% |
| Sodium | 1798mg | 75% |
| Potassium | 485mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 1904IU | 38% |
| Vitamin C | 99mg | 110% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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