Czech red cabbage recipe. Czech cuisine. Recipes. Boiled cabbage. Red or white

08.05.2021

Cabbage is a cultural and agricultural thing, known from the devil-some time immemorial. Blessed are the dishes made from it, prepared in good faith and with diligence! Everyone knows cabbage. Except, perhaps, for the extreme northern peoples. A bunch of vitamins and minerals guarantees the right amount of all-round benefits and, according to Czech women, the same chest volume that delivers tactile pleasure to the male sex.

Is this the very reason why Czech craftswomen prepare cabbage miracles or the main reason is Czech conscientiousness, but cabbage dishes are good, tasty and eatable to the last drop of cabbage.

One of the smartest Czech meat side dishes is Czech braised cabbage... I mean, a Czech stew. Having lived up to 30 years in Moscow and looking for Mother Russia back and forth, I don’t remember this taste ... Not that they would do worse there, but the Czechs do it differently. And this is interesting!

So. Czech stewed cabbage. Recipe.

I took:

White cabbage - one swing. I could have taken a red one, but there was a white one under my hands.
The bow was taken by me in the amount of a couple of pieces.
Prepared 2 tablespoons of sugar.
A tablespoon with lemon juice squeezed directly from lemon.
Three tablespoons of the same flour.
Half a glass of white wine. If I had chewed with red cabbage, perhaps I would have taken a red one ...
Salt, black pepper and other spices. I will not specify the grammage. This is individual and strictly to taste ...
A couple of tablespoons of oil.
A large ruddy apple in the amount of "Odyn" pieces.

Now directly about the alchemical experience.

To begin with, we “strip” the cabbage to juicy white leaves. And we chop-cut it, my dear.

While the chopped cabbage is lying in a pile of straw on the side, I toss the chopped onion into the sizzling oil in a frying pan and twirl it until I see that he has started the juice and began to flavor deliciously. At this moment, I add the prepared couple of tablespoons of sugar and twist and twirl. Having fried the onion mass heartily, I begin to add cabbage to it, languishing on the sidelines, waiting for its turn ... Mixing everything well, I close the lid and start to extinguish the future for m-yum over moderate heat ... From time to time, of course, I twist and twirl everything stewing ... Within 20 minutes.

After the specified time, I add salt, pepper and other spices. After thoroughly mixing and adding wine, close the lid again and leave to simmer for another 5 minutes. If necessary, you can add some hot water.

I add the pre-grated apple to the stewed mass from the heart. I twist, twirl. Pour flour evenly and twirl again. If necessary, I add hot water again and turn it on.

Seeing that the twisted-spun is stewed properly, I add lemon juice and, maybe, a little more sugar.

The sizes of the cabbage head, ruddy apple and bulbs are different for everyone. Actually, as well as individual ideas about salinity and pepperiness. Therefore, it will be possible to bring the dish to its perfection only a few times ... I am sure there will be more fans of Czech stewed cabbage in the world.

Stewed cabbage(Photo) .

How to cook sauerkraut stew... it delicious photo stewed cabbage recipe in German or Czech... Such stewed cabbage you will be served in restaurants or pubs in the Czech Republic or Germany. Sauerkraut stew recipe.

What you need to prepare for stewing sauerkraut:

Sauerkraut 2-3 kg.
Lard 70 gr.
Tomato paste 2 tbsp spoons
Pepper, salt to taste.
Bow 1 pc.
Allspice 5 pcs.
Bay leaves 2-3 pcs.
1/2 teaspoon cumin.
Paprika 1 teaspoon.

We take out the jar sauerkraut. In our case, it was fermented rather coarsely. Necessary sauerkraut for stewing grind.

Cut the bacon into small pieces.

Melt lard in a deep frying pan or saucepan until transparent.

Finely chop the onion, add it to the bacon.

Fry the onion with lard until golden brown.

We spread the sauerkraut.

Add 100-150 grams of hot water to the cabbage.

Cover the cabbage with a lid and simmer for 20 minutes over low heat. We take tomato paste.

Add two tablespoons tomato paste To stewed cabbage.

Take 1/2 teaspoon of cumin. Be careful with cumin. Putting in a lot will give a very strong aroma.

Add to stewed cabbage 1 teaspoon of paprika.

Stewed cabbage mix, cover, simmer for an hour and a half, until the cabbage melts in your mouth. 20 minutes before readiness, put in stewed cabbage bay leaf, pepper. Checking for salt. Usually, stewed sauerkraut no need to salt.

Ready.

P.S. - an excellent side dish for pork shank.

Stewed cabbage - very healthy dish, and stewed red cabbage is also a beautiful dish. Today I suggest you cook stewed red cabbage in Czech style, with the addition of apple, caraway seeds, honey and prunes. I cook such cabbage as a side dish for the main course, both meat and fish.

To the taste, the Czech-style red cabbage stew is very tender and spicy, with a light hint of smoked meat, thanks to the prunes. Honey can be replaced with sugar, which I did this time, because my honey turned out to be too floral. It is better to take apples of sour varieties.

Let's prepare products for this recipe according to the list.

Cut the onion in half, and then cut each half in half and then cut it into thin slices. Pour everything into a frying pan or stewpan vegetable oil, add the onion and fry it until golden brown for 5-6 minutes.

Chop the red cabbage finely and put it in a saucepan with the onion. Fry, stirring occasionally, the cabbage for about 10 minutes, until it halves in volume.

Rub the apples on a medium grater, after removing the seed boxes from them. Squeeze out the lemon juice immediately, this is necessary so that the apples do not darken.

Then add honey or sugar, of your choice. Also salt the cabbage to taste.

We add caraway seeds, if you are not a fan of cumin, then you can not add it, but it is caraway that gives the cabbage a unique Czech traditional flavor.

It remains for us to add prunes, this product is optional, you can completely do without it. I love adding prunes. You can put it whole or cut it into small pieces. Everything, all the ingredients are in our stewpan, now we are just waiting patiently for them to cook and turn red. In the process of stewing, it is worth looking at the cabbage, periodically stirring the contents of the saucepan and, if necessary, add a little boiling water and salt.

The Czech red cabbage stew is good both hot and cold. You can put it as vegetable caviar on bread, and serve it with potatoes, and it will also go well with fish and meat.

Enjoy your meal!

Czech cuisine is famous for its delicious and hearty dishes... Large portions of mouth-watering soups, aromatic meat, excellent vegetable dishes and amazing desserts made from dough or cottage cheese and fruits - this is all about Czech cuisine!

Czech cuisine traditions

In the Czech Republic, it is customary to cook conscientiously: vegetable soups and stews, fried and stewed meat, thick gravy, hot sauces and, of course, the most!

The basis of Czech cuisine is simple, affordable products and a variety of spices, sauces, spicy marinades and spicy gravies. And also - love for the cooking process.

Only those people who cook with soul could give the world such wonderful dishes as garlic stew, thick goulash, fried pork with cabbage, dumplings, Czech carp and many others.

They love and know how to cook in the Czech Republic. meat dishes: famous baked boar knee, thick goulash, amazing delicious dishes from poultry, game, rabbit, beef or pork.

However, vegetarians should not be upset: vegetables, grains and legumes are also very popular. And as a side dish for meat dishes, and as an independent basis for breakfast, lunch or dinner: pea mash, onion soup, roast potatoes with mushrooms, cheese dishes and vegetable salads... And all this is no less satisfying and tasty than traditional meat dishes.

Cabbage occupies a special place in Czech cuisine. It is mainly prepared as a side dish for pork or with potatoes in stews, salads and appetizers. Read on and look carefully at the photo.

You can look at stewed cabbage endlessly - watch and meditate.

In the Czech Republic, there is even a Union of Sauerkraut Lovers. For a quarter of a century, gourmets from all over the country have been gathering in the town of Dobrozhany to taste sauerkraut. In this annual competition, the idea of which originated once in a pub, the best way to prepare this dish is chosen. Cabbage is used as a snack for beer

Red or white?

A wonderful cabbage appetizer is prepared from both red and white cabbage. This is an amazing side dish for meat dishes (Czech cabbage goes especially well with poultry meat). Red cabbage is stewed in wine with apples. Its taste goes well with apple sourness or cranberry.

Stewed white and juicy sausage is just waiting to be eaten.

Stewed or sauerkraut?

The highlight of Czech cabbage is that the cabbage is first pickled and then stewed. This gives the cabbage a special recognizable taste and aroma.
And in the Czech Republic they love cauliflower, which is stewed, added to soups, salads and snacks.

What is cabbage served with in the Czech Republic?

Stewed cabbage is served in a special way as a side dish for poultry, pork and game dishes. It is also used as a beer snack (often with pork sausages).

Quite often in the menu of restaurants and cafes you can find the phrase “vepřo-knedlo-zelo”, that is, “pork-dumplings-cabbage”. This is a deliciously hearty roast pork with stewed cabbage in a beef sauce, served with dumplings.

Baked duck, especially popular in the Czech Republic, with red or white cabbage and all the same dumplings.

Shouldn't we cook a duck with cabbage?

You can simply cook the Czech cabbage and bake the duck in the oven. And you can cook an appetizing stuffed duck baked in the oven. To do this, you need to take about a two-kilogram carcass, cut off excess fat, tail and wing tips from it. You can soak the duck in the marinade:

water - 5 liters;
orange - 1 pc.;
salt - 125 g;
sugar - 125 g;
cinnamon sticks - 1 pc .;
onions - 2 pcs.;
ginger root - 2 cm;
peppercorns - 0.5 tbsp. spoons;
garlic - 3 cloves;
cloves, bay leaves - to taste.

Everything is soaked and fried and in general!

Dissolve sugar and salt in water and pour the mixture of the remaining cut ingredients and duck for 8-10 hours.
Then scald the duck and hang it over to wrap.
Then the inside and outside of the duck should be greased with a mixture of honey and mustard (2 tablespoons of hot mustard and 100 g of honey).
Stuff the duck with ready-made cabbage, sew up all the holes, wrap the legs and wings with foil. Cover with foil on top.
Bake in an oven preheated to 200 degrees for about an hour and a half. Periodically remove leaking fat with a spoon.
40 minutes before being ready to remove the foil, wait until the duck is browned and cover it again.
The finished duck must be allowed to stand (15 minutes), then the threads must be removed.
You can serve stuffed duck with boiled or baked potatoes.

Lyrical digression: if you find yourself in Prague and decide, you will have to walk along the street with souvenirs and restaurants. Be sure to check out one of them and order yourself you know what.

And if you want to bring alcohol as a gift to your relatives, and fly back through Pardubice - don't worry and buy it at the airport. After all, there are also very affordable prices.

Czech Stewed Cabbage Recipes

So how do you cook Czech cabbage? The recipe for making such cabbage is simple, but each housewife has her own characteristics. Therefore, we will give several recipes.

Red cabbage garnish

You will need:

red cabbage - 0.5 head of cabbage;
prunes - 8 pcs.;
onion - 1 pc.;
apples - 2 pcs.;
wine vinegar - 2 tbsp. spoons;
sugar - 1 tbsp. spoon;
butter - 2 tbsp. spoons;
carnation - 2 buds;
anise - 0.5 teaspoon;
a mixture of peppers - 0.5 teaspoon;
water - a third of a teacup;
salt to taste;

Cut the onion into thin half rings and sauté in butter.
Shred the cabbage, put it on the onion and fry until soft.
Sprinkle the cabbage with sugar and spices, stir, continue to fry.
Add prunes, vinegar and water, simmer for 15 minutes.
Add thinly sliced apples to the cabbage.
Simmer for another 10 minutes.

A side dish for all times.

A simple recipe for making cauliflower

Finely chopped cauliflower is fried in butter and salt. Stew under the lid without adding water over low heat. When the cabbage begins to bake, stir it frequently to prevent it from burning.
Prepared this way cauliflower It smells great and can serve as an excellent side dish or as an independent dish for lovers of vegetarian cuisine.

Stewed cabbage "Bohemian"

You will need:

white cabbage - 450 gr.;
bacon - 20 gr.;
onions - 2 pcs.;
flour - 20 gr.;
sugar - 40 gr.;
fat - 40 gr.;
vinegar, salt, cumin - to taste.

We wash the cabbage, cut into narrow strips.
We put the cabbage on a sieve, let it dry.
Chop the onion finely.
Simmer it with diced bacon.
Add cabbage to onions.
Add a little water or broth, sprinkle with caraway seeds and salt.
Simmer until the cabbage is soft. Now add flour and sugar.
Sprinkle with vinegar.
Stir, reduce heat and let the cabbage boil again.

Bohemian theme in progress.

Multicooker recipe

You can cook Czech cabbage in a slow cooker. It's done like this.

You will need:

red cabbage - 700 gr.;
sauerkraut - 200 gr.;
onion - 1 pc.;
apple cider vinegar - 1 tbsp. spoon;
butter - 2 tbsp. spoons;
sugar - 1 tbsp. spoon;
cumin, pepper and salt to taste.

In butter, fry the onion, diced, with spices and sugar until golden brown.
Put onion with spices in a slow cooker, add vinegar and all the cabbage.
Warm up in the "Baking" mode and switch to the "Stew" mode for 2.5 hours.

If you try, then in a multicooker you can also cook well. And although in the photo so far everything does not look very appetizing, in the end it will turn out amazing.

The best cabbage in Prague

Stewed cabbage with duck, pork or game can be served in almost any restaurant in Prague. But a few places are worth noting separately:

"U Kroka"- a great place with excellent service, where you will be happy to serve a huge portion of goose legs with Czech cabbage.

"U Pavouka"- a colorful institution with antique styling with an interesting show program; here you can taste dishes of national cuisine, including, of course, excellent cabbage.

"At the bowl" ("U kalicha")- a restaurant serving traditional Czech cuisine, where you will surely find delicious appetizing cabbage.

In any institution of national cuisine, you can find Czech cabbage with pork or poultry.

Czech cabbage will surely please even those who are not fond of ordinary stewed or sauerkraut, to be sure about those who love cabbage!

In the restaurant "Na verandach" under the duck cabbage and white and red. This whole business of dumplings, gravy and crispy onions is polished with authentic Staropramen Granat.

Bon Appetit!
Dobrou chut!

Boiled cabbage

Czechs love cabbage and know how to cook it. There are many recipes for boiled cabbage in Czech. White cabbage, red and sauerkraut are stewed. Stew with meat for beer and without meat as a garnish for meat. But there is something in common in many recipes: cabbage is stewed in melted lard, cumin, fennel, and sugar are added to it. The cabbage is acidified with diluted fruit vinegar or lemon juice. As a result, we get a delicious stewed cabbage with a sweet and sour taste.

What you need:

I cook cabbage without meat for a side dish.

White cabbage - half a head of cabbage - 600g

Onions - 1 large onion - 100g

Lard - 75g or lard 2 tbsp. spoons

Cumin (seeds) - 0.5 tsp

Fennel (seeds) - 0.5 tsp

The Czechs add more of these seeds.

Lemon - 1 pc.

Sugar - 1-2 tbsp. spoons

Salt

Ground black pepper

Meat broth (chicken) - 200ml. You can add water.

Preparation

Cut the onion into quarters.

Chop the bacon finely and melt it. Remove greaves. Fry the onion until golden brown.

Cut the cabbage into large strips. Put in a frying pan with the onion and, stirring occasionally, simmer over medium heat until it softens a little and even fries slightly.

Mix sugar, salt and spices and grind them a little in a mortar. You will smell the spicy aroma of cumin and fennel.

Add to the cabbage and stir. Drizzle with lemon juice.

Pour in the broth and simmer the cabbage until cooked for 30-40 minutes. If there is still a lot of liquid in the cabbage, it can be thickened at the end of 1-2 tbsp. spoons of flour. I did not add flour, but stewed the cabbage at the end without a lid so that the liquid evaporated.