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Czech Sweet and Sour Cabbage

The best accompaniment to a succulent pork roast is without doubt bread dumplings and a nice scoop of sweet and sour cabbage. Today I would like to show you a popular Czech recipe for stewed green cabbage made from the fresh head.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 117 kcal
Course: Side Dish
Cuisine: Czech

Ingredients

  • 2 pounds green cabbage fresh head
  • 1 ½ Tablespoons lard (or sunflower oil)
  • 1 onion peeled and finely chopped
  • 1 Tablespoon caraway seeds
  • 1 laddle water
  • 1 Tablespoon all-purpose flour for thickening
  • 4 Tablespoons granulated sugar
  • 4 Tablespoons white wine vinegar
  • 3 teaspoons salt

Instructions

    Cup of Yum
  1. Cleaning and preparing cabbage: Remove any wilted or damaged outer leaves from 2 pounds green cabbage head. Cut the cabbage in half. Locate the cabbage stem, also known as the core. Cut an angle into the core where the stem meets the cabbage leaves and remove the core from each half.
  2. Shredding cabbage head: Simply cut the cabbage into thin strips with a chef's knife, then cut in half to get small bites. Another easy way to shred cabbage is to use a hand box grater.
  3. The cabbage needs to be scalded first. This will remove the pungent taste from the cabbage; it will also soften a little and become tender. Boil a kettle full of water. Put the cabbage in a large colander and gently scald with boiling water. I steam twice, each time with about ⅓ gal (1.3 L) of water, which is the capacity of my kettle.
  4. Heat 1 ½ Tablespoons lard over medium heat in a large skillet. Throw in 1 onion, chopped, and fry until they turn golden. Stir frequently. Add 1 Tablespoon caraway seeds to the onions and fry for a further minute.
  5. Add the shredded cabbage and a teaspoon of salt. Stir well. Pour in 1 laddle water turn the heat down to a third and cover the pot with a lid. Let simmer for 40 minutes.
  6. Thickening the cabbage: Take a small sieve and flour. Place 1 Tablespoon all-purpose flour in the sieve and sprinkle it lightly over the entire surface of the cabbage. Do not stir or shake the cabbage. Simply cover with a lid and let the flour steam for five minutes. Then stir, cover again and leave to simmer for a further five minutes.
  7. The perfect flavoring of cabbage: This is where your taste preferences come in. Add about ⅔ of the 4 Tablespoons white wine vinegar and 4 Tablespoons granulated sugar to the cabbage from the amount in the recipe. Add salt, stir and taste. Gradually add vinegar, sugar, or salt until you reach the desired taste. Stir well each time.

Notes

  • SERVING:
  • STORAGE:
  • Makes about 6 portions of braised cabbage as a side dish.
  • SERVING: According to this recipe, stewed sweet and sour cabbage pairs greatly with roast pork or smoked meat. Serve with either bread dumplings or potato dumplings.
  • STORAGE: If you have leftover cabbage, let it cool completely, transfer the cabbage to an airtight container, and store it in the fridge. The dish will keep for up to five days.
  • The finer you shred the cabbage, the less time it will take to cook. Thin cabbage strips are ready in half an hour, while wider strips take about ten minutes longer.

Nutrition Information

Calories 117kcal (6%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Sodium 1192mg (50%) Potassium 303mg (9%) Fiber 5g (20%) Sugar 14g (28%) Vitamin A 152IU (3%) Vitamin C 57mg (63%) Calcium 73mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 117

% Daily Value*

Calories 117kcal 6%
Carbohydrates 20g 7%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Sodium 1192mg 50%
Potassium 303mg 6%
Fiber 5g 20%
Sugar 14g 28%
Vitamin A 152IU 3%
Vitamin C 57mg 63%
Calcium 73mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.