5.0 from 3 votes
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Calories: 210 kcal
Course:
Side Dish
Cuisine:
Czech
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.
Cup of Yum
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
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
% 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.