Stewed cabbage(Photo) .

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

What do you need to prepare for stewing sauerkraut:

1. Sauerkraut 2-3 kg.
2. Salo 70 gr.
3. Tomato paste 2 tbsp. spoons
4. Pepper, salt to taste.
5. Onion 1 pc.
6. Allspice 5 pcs.
7. Bay leaf 2-3 pcs.
8. Cumin 1/2 teaspoon.
9. Paprika 1 teaspoon.

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

Salo cut into small pieces.

We melt the lard in a deep frying pan or saucepan until transparent.

Finely chop the onion, add it to the bacon.

Fry the onion along with the lard until golden brown.

Lay out the sauerkraut.

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

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

Add two tablespoons of tomato paste to stewed cabbage.

Take 1/2 teaspoon of cumin. Be careful with cumin. You put a lot - it will give a very strong aroma.

Add to stewed cabbage 1 teaspoon 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. - a great side dish for pork knuckle.

These are delicious and hearty dishes that are loved by a large army of tourists. Its assortment includes fragrant soups, and magnificent, many snacks, not to mention various curd and fruit desserts. Not the last 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 stewed cabbage in Czech on our "agenda".

Which cabbage do you prefer?

Braised cabbage in Czech is a wonderful national snack of its kind. Being an excellent addition to meat dishes, it goes well with chicken. Just imagine: behind a day full of excursions or no less impressive, you return tired, but satisfied to the hotel, and here on the menu is such an excellent side dish for meat! For its preparation, both white and red cabbage are good. Red cabbage, for example, is stewed in wine along with apples. Stewed white cabbage goes well with juicy homemade sausage - you will lick your fingers! Wonderful meal, especially after you visit and come back with a lot of positive impressions. The advantages of stewed cabbage over sauerkraut, according to gourmet connoisseurs, is that it is first marinated and only then stewed. This is what gives cabbage its aroma and taste, and you can’t confuse them with anything. Cauliflower in the Czech Republic is also popular in soups, salads and snacks.

How to cook stewed cabbage?

There are several ways to cook stewed cabbage in Czech, and each housewife can add her own unique flavor to it. We decided to introduce you to the classic recipe. For him, you need to "acquire" 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. Rinse the cabbage and cut it into narrow strips, after which you throw it on a sieve, giving it the opportunity to dry. At the same time, we ourselves do not lose time, finely chop the onion and stew it with lard, previously cut into cubes. By that time, the cabbage will just dry out and it will be necessary to add it to the onion with bacon. After that, do not forget to add a little meat broth or plain water and sprinkle with salt and cumin. Continue simmering the cabbage until it softens. Now you can already add sugar and flour and sprinkle with vinegar. Then mix thoroughly, reduce the heat on the stove and wait until the dish starts to boil again. Everything can be removed from the fire! Traditional Bohemian stew is ready!

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 :)

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 handful 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 spasms. 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 red cabbage in Korean, 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 Duck baked in the oven or on the fire, with cabbage and dumplings is especially popular among Czechs..

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.

If you find an error, please highlight a piece of text and click Ctrl+Enter.