Stewed sauerkraut. Both a side dish for meat and a delicious independent dish - Czech stewed red cabbage Stewed cabbage as in the Czech Republic

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

Czech stewed red cabbage tastes very tender and spicy, with a slight hint of smokedness, thanks to prunes. Honey can be replaced with sugar, which is what I did this time because my honey turned out to be too flowery. It is better to take apples of sour varieties.

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

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

Finely chop the red cabbage and place it in a saucepan with the onions. Fry, stirring, the cabbage for about 10 minutes until it has reduced in volume by half.

Grate the apples on a medium grater, after removing the seeds from them. Immediately squeeze out the lemon juice, this is necessary so that the apples do not darken.

Then add honey or sugar, at your discretion. We also salt the cabbage to taste.

Add cumin seeds, if you are not a fan of cumin, then you don’t have to add it, but it is cumin that gives the cabbage a unique Czech traditional aroma.

All we have to do is add prunes, this product is optional, you can completely do without it. I like to add prunes. You can put it whole or cut it into small pieces. That's it, we have all the ingredients in the saucepan, now we just wait patiently for them to cook and turn red. During the stewing process, you should keep an eye on the cabbage, periodically stir the contents of the saucepan and, if necessary, add a little boiling water and salt.

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

Bon appetit!

If you are a fan of cabbage dishes, you definitely need to try this recipe. Red stewed cabbage is usually served as a side dish with any meat, especially poultry.
In the Czech Republic they love cabbage and stew it in different ways: with apples, pears, prunes, and raisins. The taste of stewed cabbage in Czech and ours is different; they have it sweet and sour. I want to tell you how to cook Czech stewed red cabbage. I warn you right away: everyone has different tastes, so all the ingredients are given according to my taste. And when you cook for the first time, add salt, sugar, vinegar and wine in small portions and taste, look for your taste. So, read, watch and cook!
Number of servings: 6-8
A simple recipe for stewed red cabbage in Czech cuisine step by step with photos. Easy to prepare at home in 1 hour. Contains only 332 kilocalories.

Preparation time: 17 minutes
Cooking time: 1 hour
Calorie Amount: 332 kilocalories
Number of servings: 3 servings
Occasion: For lunch

Complexity: Simple recipe
National cuisine: Czech cuisine
Type of dish: Hot dishes, Side dishes

Ingredients for eight servings
Red cabbage - 2 Kilograms
Onions - 2 pieces
Red wine - 150-200 Milliliters
Vinegar - 1.5 tbsp. spoons
Sugar - 1.5-2 tbsp. spoons
Flour - 4 tbsp. spoons
Lard - 2-3 tbsp. spoons
Cumin - 1.5 teaspoons
Salt - 1.5 teaspoons

Step-by-step preparation
Heat the lard well in a cauldron or thick-walled pan, add peeled and chopped onion to it.
When the onion begins to brown, add chopped cumin to it.
Fry, stirring, until the onion is nicely browned.
Finely chop the cabbage, making sure to cut off the thick parts.
Place the cabbage with the onion and add about a glass of water. Cover with a lid and simmer until the cabbage is half cooked.
Now add vinegar. You can take regular 9% or apple. Stir, simmer for 5 minutes without a lid, stirring occasionally.
Add salt and sugar.
And then pour the wine. Stir the cabbage, evaporate it for about 5 minutes, and then continue to simmer under the lid until the cabbage becomes soft.
Monitor the liquid level in the cabbage, there should be a lot of juice. To thicken the cabbage juice, add flour.
Stir and cook for 10-15 minutes without a lid, stirring all the time, otherwise the cabbage may burn.

Czech stewed cabbage

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

What you need:

I cook cabbage without meat as a side dish.

White cabbage - half a head - 600g

Onion - 1 large onion - 100g

Lard - 75g or lard 2 tbsp. spoons

Cumin (seeds) - 0.5 teaspoon

Fennel (seeds) - 0.5 teaspoon

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 quarter rings.

Finely chop the lard and render it. Remove the cracklings. Fry the onion until golden.

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

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

Add to cabbage and stir. Sprinkle with lemon juice.

Pour in the broth and simmer the cabbage until tender, 30-40 minutes. If there is still a lot of liquid left in the cabbage, it can be thickened at the end of 1-2 tbsp. spoons of flour. I did not add flour, but simmered the cabbage at the end without a lid to allow the liquid to evaporate.

Czechs serve cabbage with meat and .

Bon appetit!

These are delicious and satisfying dishes that are loved by a large army of tourists. Its assortment includes aromatic soups, excellent soups, and many snacks, not to mention various curd and fruit desserts. Not the least place in the culinary traditions of our country is occupied by vegetables, in particular cabbage, which is prepared, for example, as a side dish for pork. And today we have Czech stewed cabbage on our “agenda”.

Which cabbage do you prefer?

Czech stewed cabbage is a wonderful national appetizer of its kind. An excellent addition to meat dishes, it goes well with chicken. Just imagine: after a day full of excursions or an equally impressive excursion, you return tired but happy to the hotel, and here on the menu is such an excellent side dish for meat! Both white and red cabbage are good for preparing it. Red cabbage, for example, is stewed in wine along with apples. Stewed white cabbage goes well with juicy homemade sausage - you'll lick your fingers! A wonderful meal, especially after visiting and returning with a lot of positive impressions. The advantages of stewed cabbage over sauerkraut, according to gourmet experts, is that it is first pickled and then stewed. This is what gives cabbage its aroma and taste, and they cannot be confused with anything else. Cauliflower is also popular in the Czech Republic in soups, salads and appetizers.

How to cook stewed cabbage?

There are several ways to prepare Czech-style stewed cabbage, and each housewife can add her own unique twist to it. We decided to introduce you to the classic recipe. For it you need to “get” 450 g of white cabbage, 20 g of bacon, 2 onions, 20 g of flour, 40 g of sugar and the same amount of fat. Salt, vinegar, cumin are added to taste. Wash the cabbage and cut it into narrow strips, then place it on a sieve, allowing it to dry. We don’t waste time ourselves, finely chop the onion and simmer it with lard, previously cut into cubes. By that time, the cabbage will have just dried out and you will need to add it to the onions and bacon. After this, do not forget to add a little meat broth or plain water and sprinkle with salt and cumin. Continue to simmer the cabbage until it softens. Now you can add sugar and flour and sprinkle with vinegar. Then mix thoroughly, turn down the heat on the stove and wait until the dish starts to boil again. That's it, you can remove it from the heat! Traditional Bohemian stewed cabbage is ready!

Cabbage is a cultural and agricultural thing, known since goddamn time immemorial. Blessed are the dishes made from it, prepared conscientiously and with diligence! Everyone knows cabbage. With the possible exception of the extreme northern peoples. A bunch of vitamins and minerals guarantees the right amount of comprehensive benefits and, according to the Czechs, that very breast volume that gives tactile pleasure to the male sex.

Whether this is the same reason why Czech craftswomen prepare cabbage miracles or the main reason is Czech conscientiousness, cabbage dishes are good, tasty and eaten to the last cabbage drop.

One of the most trump cards of Czech meat side dishes is Czech stewed cabbage. I mean, Czech stew. Having lived in Moscow for up to 30 years and having searched Mother Rus' back and forth, I don’t remember this flavor nuance... It’s not that they do it worse there, but the Czechs do it differently. And it's interesting!

So. Czech stewed cabbage. Recipe.

I took:

White cabbage - one head. I could have taken the red one, but I had a white one on hand.
I took a couple of onions.
I prepared 2 tablespoons of sugar.
A tablespoon of lemon juice, squeezed directly from the lemon.
Three identical spoons of flour.
Half a glass of white wine. If I were mixing with red cabbage, I would probably take red...
Salt, black pepper and other spices. I won’t specify the grammar. It is individual and strictly according to taste...
A couple of tablespoons of oil.
A large ruddy apple in the amount of “Odyn” pieces.

Now directly about the alchemical experience.

First, we “strip” the cabbage down to juicy white leaves. And we chop and cut it, my dear.

While the chopped cabbage lies in a straw heap on the side, I throw the chopped onion into the sizzling oil in a frying pan and swirl it around until I see that it has released its juice and begins to flavor appetizingly. At this moment, I add a couple of tablespoons of sugar that I had prepared and give it another spin. Having fried the onion mixture to my heart's content, I begin to add cabbage to it, which is languishing on the side while waiting for its turn... Having mixed everything well, I close the lid and begin to simmer the future m-yum over moderate heat... From time to time, of course, I twist and turn everything that is stewing . Within 20 minutes.

After the specified time, 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 a little hot water.

I add pre-grated apple to the stewed mixture. I spin, I spin. I pour the flour evenly and turn it again. If necessary, I add hot water again and swirl and swirl further.

Seeing that the twisted-twirled stew has been stewed properly, I add lemon juice and maybe a little more sugar.

The sizes of cabbage heads, ruddy apples and onions are different for everyone. Actually, just like individual ideas about saltiness and pepperiness. Therefore, it will only be possible to bring the dish to its perfection after some time... I am sure that there will be more fans of Czech stewed cabbage in the world.