Cabbage is a cultural and agricultural thing, known from the devil-what time immemorial. Blessed are the dishes from it, prepared conscientiously and with diligence! Everybody 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, the same chest volume that delivers tactile pleasure to the male sex.

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

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

So. Czech stewed cabbage. Recipe.

I took:

1. White cabbage - one head. I could have taken the red one, but it turned out to be white under my arms.
2. Onions were taken by me in the amount of a couple of pieces.
3. Prepared 2 tablespoons of sugar.
4. A tablespoon of lemon juice squeezed directly from the lemon.
5. Three of the same spoons of flour.
6. Half a glass of white wine. If I had chemized with red cabbage, I would probably have taken red ...
7. Salt, black pepper and other spices. I'm not going to specify the grammar. It is personal and strictly to taste…
8. A couple of tablespoons of oil.
9. A large ruddy apple in the amount of "One" pieces.

Now directly about the alchemical experience.

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

While the chopped cabbage lies in a straw pile on the side, I throw the chopped onion into the sizzling oil in the pan and twist it until I see that it has released the juice and begins to flavor appetizingly. At this point, I add a couple of tablespoons of sugar prepared and twist and turn. Having fried the onion mass from the heart, I begin to add cabbage to it, languishing on the sidelines waiting for their turn ... Mixing everything together well, close the lid and start simmering the future m-yum over moderate heat ... From time to time, of course, everything stewed is twisted and turned . Within 20 minutes.

After the specified time, add salt, pepper and other spices. After mixing thoroughly 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 a pre-grated apple to the stewed mass from the heart. I twist, I twist. I evenly pour out the flour and twist again. If necessary, add hot water again and twist and turn further.

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

The sizes of a cabbage head, a 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 after some time ... I am sure that there will be more fans of Czech stewed cabbage in the world.

Red cabbage in Czech will be both an excellent side dish for cooked meat dishes, and an independent snack. It can be prepared from both red and white cabbage. In this case, preparations from red cabbage will be considered.

Cooking features

A distinctive feature of preparing delicious red cabbage dishes among Czechs is the addition of wine and finely chopped apples, which gives the result a special taste. The main highlight is that first the cabbage must first be marinated, and then proceed to its preparation.

Benefit and harm

Attention: It is worth noting that stewed cabbage, even in combination with chicken meat, is low in calories.

200 g of cabbage contains the daily norm of vitamin C, which normalizes cholesterol, strengthens the walls of blood vessels and normalizes the functioning of the whole organism. But at the same time, it is worth remembering that you should not eat cabbage with high acidity, if gastric ulcers have aggravated and with intestinal cramps. It is worth excluding the dish during exacerbation of gastritis or cholecystitis.

Read in detail about how red cabbage differs from white cabbage, and from you will learn about the benefits and possible harms of eating this vegetable.

Instructions for cooking red cabbage

There are two main cooking options:

• stewed;
• as a separate snack.

Stewed

Ingredients:

• cabbage - 1 head;
• 2-3 apples;
• 2 onion heads;
• 3 art. spoons of honey;
• 1 lemon;
• vinegar, salt, cumin and other spices (at your own discretion).

How to cook:

1. We wash the cabbage under strong pressure of water and cut into thin strips.
2. We give the cut strips time to dry, this can be done by throwing them on a sieve.
3. While the cabbage dries, you need to finely chop the onion. Lightly fry it over low heat.
4. Add dried cabbage, simmer lemon juice for 20 minutes without a lid.
5. Rub peeled apples on a coarse grater and mix with cabbage.
6. Add honey and salt a little, simmer until completely cooked.
7. Before turning off, add min to the finished dish, mix.

Separate snack

And now let's prepare an appetizer according to a real Czech recipe.

Ingredients:

• half a head of red cabbage;
• 8 pieces of prunes;
• 1 head of onion;
• 2 medium apples;
• 2 tablespoons of wine vinegar;
• 1 tablespoon of sugar;
• 50 gr butter;
• 2 cloves;
• half a teaspoon of anise;
• a mixture of peppers to taste;
• water 1/3 cup;
• salt to taste.

How to cook:

1. Chop the onion and sauté with butter.
2. Cabbage is cut into thin strips and laid out on a passivated onion.
3. It is necessary to fry the cabbage until soft, then add spices, sugar, mix and continue to fry.
4. Add prunes, vinegar to the mass and pour in water.
5. Let simmer for 15 minutes.
6. Cut the apples into strips and add to the cabbage.
7. Leave on fire for another 10 minutes.

Read about how to cook Korean red cabbage, and from you will learn recipes for pickling this vegetable.

Feed options

Advice: In the traditional version, cabbage dishes usually act as a side dish and go with poultry, pork or game. Often they go as an addition and snack to beer or beer drinks.

Another serving option is a dish that received a name that literally conveys the main meaning of the content: “pork-dumplings-cabbage”. When ordering, a hearty pork roast with meat gravy, stewed cabbage and dumplings will be served on one plate. And also especially popular among Czechs is duck baked in the oven or on a fire, with cabbage and dumplings.

We talked about the features of red cabbage varieties, as well as how to choose the best one, in.

Conclusion

A healthy and easy-to-prepare dish, which can become an excellent side dish or a separately served snack, will undoubtedly become part of the permanent menu and will allow you to get acquainted with the culture of a European country. If you go on a trip to Prague, then definitely try it in one of the establishments that serve national cuisine.

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If you are a cabbage lover, you should definitely try this recipe. Red stewed cabbage is usually served as a side dish for any meat, especially poultry.

Cabbage in the Czech Republic is loved and stewed in different ways: with apples, and with pears, and with prunes, and with 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 to my taste. And you, when you cook for the first time, add salt, sugar, vinegar and wine in small portions and try, look for your taste. So, read, watch and cook!

Servings: 6-8

A simple recipe for stewed red cabbage in Czech Czech cuisine step by step with a photo. Easy to cook at home in 1 hour. Contains only 332 kilocalories.

• Preparation time: 17 minutes
• Cooking time: 1 hour
• Amount of calories: 332 kilocalories
• Servings: 3 servings
• Reason: For lunch

• Complexity: simple recipe
• National cuisine: Czech cuisine
• Dish type: Hot dishes, Side dishes

Ingredients for eight servings

• Red cabbage - 2 Kilograms
• Onion - 2 Pieces
• Red wine - 150-200 milliliters
• Vinegar - 1.5 Art. spoons
• Sugar - 1.5-2 Art. spoons
• Flour - 4 Art. spoons
• Lard - 2-3 Art. spoons
• Cumin - 1.5 teaspoons
• Salt - 1.5 teaspoons

Step by step cooking

1. Heat the lard well in a cauldron or in a thick-walled saucepan, add peeled and chopped onion to it.
2. When the onion begins to brown, add chopped cumin to it.
3. Fry, stirring, until the onion is beautifully browned.
4. Finely chop the cabbage, be sure to cut off the thickening.
5. We spread the cabbage to the onion, add about a glass of water. Cover with a lid and simmer until cabbage is half cooked.
6. Now add vinegar. You can take the usual 9% or apple. Stir, simmer for 5 minutes without a lid, stirring occasionally.
7. Add salt and sugar.
8. And then pour the wine. Stir the cabbage, steam it for 5 minutes, and then continue to simmer under the lid until the cabbage becomes soft.
9. Control the liquid level in the cabbage, there should be a lot of juice. To thicken cabbage juice, add flour.
10. Stir and cook for 10-15 minutes without a lid, stirring all the time, otherwise the cabbage may burn.

One of my Czech acquaintances once said that in the Czech Republic only old people and tourists eat red cabbage as a side dish for duck or goose.

It seemed very strange to me. After all, all my friends who have been to the Czech Republic invariably admire this cabbage, and I myself, to be honest, literally fell in love with this dish from the first fork. Seriously, how can you not love her?

I really hoped that at least one of my two Czech books would contain a recipe for this wonderful side dish. I didn’t find it as a separate dish and was almost ready to get upset, when suddenly ... I found it as part of another dish. I tried it, yes it is. And the recipe turned out to be so simple, like all ingenious :)

Of course, I saw options with wine, oranges, and cinnamon (already such liberties). All of them, I'm sure, are beautiful in their own way. And here I will share a traditional recipe from products that are sure to be found in every home, but together for a minute will make you either nostalgic for the Czech Republic or imagine yourself in a Czech pub.

Traditional personal remarks andobservations:

We will need (for 6-8 servings):

*It is better to take duck or goose, but pork is also suitable

A source: R. Vanek, Poklady klasické česke kuchyně

Cooking:
1. My cabbage, cut into 2 parts and shred. Try to make the "straw" come out 3-4 mm wide.

2. Peel the onion and chop finely.

3. Melt the fat in a deep saucepan or saucepan and heat it. Add chopped onion and cumin and fry until golden brown.

4. We spread the cabbage, salt it, add vinegar and sugar, mix, cover with a lid and leave to simmer over low heat.

5. Periodically look into the pan and stir the cabbage. Do not allow the liquid to boil away, so add water as needed. The layer of liquid at the bottom should be about the height of one finger joint. Simmer in this way until the cabbage is soft (30-40 minutes).

6. When the cabbage is almost ready, add flour, mix and let stew for another 10-15 minutes. This will thicken the liquid a bit.

7. Serve as a side dish for poultry. Good in any form, even hot, even cold :)

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

Traditions of Czech cuisine

In the Czech Republic, it is customary to cook to the conscience: vegetable soups and stews, fried and stewed meat, thick gravy, spicy 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 sauces. And also - the love of 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.

In the Czech Republic, they love and know how to cook meat dishes: the famous baked boar knee, thick goulash, amazingly delicious poultry, game, rabbit, beef or pork dishes.

Vegetarians need not fret, however: 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 puree, 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 cooked as a side dish for pork or along with potatoes in stews, salads and appetizers. Read on and look closely at the photo.

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

There is even a Union of Sauerkraut Lovers in the Czech Republic. 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 beer house, the best variant of this dish is chosen. Cabbage is used as a beer snack

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 sour or cranberry.

A stewed white and juicy sausage is just waiting to be eaten.

Stewed or pickled?

The highlight of Czech cabbage is that the cabbage is first marinated 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?

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

Often in the menu of restaurants and cafes you can find the phrase "vepřo-knedlo-zelo", that is, "pork-knedlik-cabbage". This is an amazingly hearty roast pork with stewed cabbage in meat sauce, served with dumplings.

Especially popular in the Czech Republic is baked duck with red or white cabbage and all the same dumplings.

Why don't we cook duck with cabbage?

You can simply cook Czech cabbage and bake duck in the oven. And you can cook a delicious stuffed duck baked in the oven. To do this, you need to take about a two-kilogram carcass, cut off excess fat, tail and wingtips 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 leaf - to taste.

Everything was soaked and fried and in general!

1. Dissolve sugar and salt in water and pour the mixture of the remaining cut ingredients and duck for 8-10 hours.
2. Then scald the duck and hang it around.
3. Then the duck inside and out should be greased with a mixture of honey and mustard (2 tablespoons of spicy mustard and 100 g of honey).
4. Stuff the duck with ready-made cabbage, sew up all the holes, wrap the legs and wings with foil. Cover with foil on top.
5. Bake in an oven preheated to 200 degrees for about an hour and a half. Scoop out any dripping fat with a spoon.
6. 40 minutes before being ready, remove the foil, wait until the duck is browned, and cover it again.
7. The finished duck must be allowed to stand (15 minutes), then the threads must be removed.
8. You can serve stuffed duck with boiled or baked potatoes.

Lyrical digression: if you are 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 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, in which very affordable prices.

Czech Braised 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 heads;
• prunes - 8 pcs.;
• onion - 1 pc.;
• apples - 2 pcs.;
• wine vinegar - 2 tbsp. spoons;
• sugar - 1 tbsp. a spoon;
• butter - 2 tbsp. spoons;
• carnation - 2 buds;
• anise - 0.5 teaspoon;
• a mixture of peppers - 0.5 teaspoon;
• water - a third of a tea cup;
• salt - to taste;

1. We cut the onion into thin half rings and saute in butter.
2. Shred the cabbage, spread on the onion and fry until soft.
3. Sprinkle cabbage with sugar and spices, mix, continue to fry.
4. Add prunes, vinegar and water, simmer for 15 minutes.
5. Add thinly sliced ​​apples to cabbage.
6. Simmer another 10 minutes.

Garnish for all time.

Easy cauliflower recipe

Finely chopped cauliflower fried in butter and salt. Stew under the lid without adding water over low heat. When the cabbage begins to bake, it must be stirred often so that it does not burn.
Cauliflower cooked in this way smells great and can serve as an excellent side dish, as well as an independent dish for lovers of vegetarian cuisine.

Bohemian stewed cabbage

You will need:

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

1. We wash the cabbage, cut into narrow strips.
2. We throw the cabbage on a sieve, let it dry.
3. Finely chop the onion.
4. Stew it with diced bacon.
5. Add cabbage to onion.
6. Add a little water or meat broth, sprinkle with cumin and salt.
7. Simmer until cabbage is soft. Now add flour and sugar.
8. Spray with vinegar.
9. Stir, reduce the heat and let the cabbage boil again.

Bohemian theme in progress.

Recipe for cooking in a slow cooker

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. a spoon;
• butter - 2 tbsp. spoons;
• sugar - 1 tbsp. a spoon;
• cumin, pepper and salt - to taste.

1. In butter, fry the onion, diced, with spices and sugar until golden brown.
2. We put onion with spices in a slow cooker, add vinegar and all the cabbage.
3. We warm up in the “Baking” mode and transfer to the “Extinguishing” mode for 2.5 hours.

If you try, then in a slow cooker you can also cook well. Although it doesn't look very appetizing in the photo, in the end it will turn out amazingly.

The best cabbage in Prague

Braised cabbage with duck, pork or game will be served to you in almost any institution in Prague. But a few places are worth noting:

"U Kroka"- a great place with excellent service, where you will be served a huge portion of goose feet with Czech cabbage with pleasure.

"U pavouka"- a colorful place with an antique style 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 of traditional Czech cuisine, where you are sure to find an amazing appetizing cabbage.

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

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

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

Bon Appetit!
Dobrou chut!