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:

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

Now directly about the alchemical experience.

To begin, 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, yum, over moderate heat... From time to time, of course, I twist and turn everything that is being stewed . 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 take a few tries to bring the dish to its perfection... I am sure that there will be more fans of Czech stewed cabbage in the world.

Stewed cabbage(photo) .

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

What do you need to prepare for stewing sauerkraut:

1. Sauerkraut 2-3 kg.
2. Lard 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 the jar sauerkraut. In our case, it was fermented by cutting it quite coarsely. Necessary sauerkraut for stewing grind.

Cut the lard into small pieces.

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

Finely chop the onion and add it to the lard.

Fry the onion with lard until golden brown.

Add 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. Take tomato paste.

Add two tablespoons of tomato paste to stewed cabbage.

Take 1/2 teaspoon of cumin. Be careful with caraway seeds. If you put a lot, it will give a very strong aroma.

Add to stewed cabbage 1 teaspoon paprika.

Stewed cabbage stir, cover with a lid, simmer for an hour and a half until the cabbage melts in your mouth. 20 minutes before readiness, place in stewed cabbage bay leaf, pepper. Check for salt. Usually, stewed sauerkraut no need to add salt.

Ready.

P.S. - An excellent side dish for pork knuckle.

Czech red cabbage 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 the Czechs is the addition of wine and finely chopped apples, which gives the result a special taste. The main highlight is that the cabbage must first be marinated beforehand, and then proceed to its preparation.

Benefits and harms

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

200 g of cabbage contains the daily requirement of vitamin C, which normalizes cholesterol, strengthens the walls of blood vessels and normalizes the functioning of the entire body. But it is worth remembering that you should not eat cabbage if you have high acidity, if stomach ulcers have worsened or if you have intestinal spasms. It is worth excluding the dish in case of exacerbation of gastritis or cholecystitis.

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

Instructions for preparing red cabbage vegetables

There are two main cooking options:

• stewed;
• as a separate snack.

Stewed

Ingredients:

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

How to cook:

1. We wash the cabbage under high 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 is drying, you need to finely chop the onion. Lightly fry it over low heat.
4. Add dried cabbage, simmer with lemon juice for 20 minutes without a lid.
5. Grate the peeled apples on a coarse grater and mix with the cabbage.
6. Add honey and a little salt, simmer until completely cooked.
7. Before turning off, add minus to the finished dish and mix.

Separate snack

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

Ingredients:

• half a head of red cabbage;
• 8 prunes;
• 1 onion;
• 2 medium apples;
• 2 tablespoons wine vinegar;
• 1 tbsp sugar;
• 50 g butter;
• 2 clove buds;
• 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. The cabbage is cut into thin strips and laid out on sautéed onions.
3. Fry the cabbage until soft, then add spices, sugar, mix and continue frying.
4. Add prunes, vinegar and water to the mixture.
5. Let it simmer for 15 minutes.
6. Cut the apples into strips and add to the cabbage.
7. Leave on the fire for another 10 minutes.

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

Serving options

Advice: In the traditional version, cabbage dishes usually serve as a side dish and complement poultry, pork or game. They often go as an addition and snack to beer or beer drinks.

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

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

Conclusion

The dish is healthy and easy to prepare, which can be an excellent side dish or separately served appetizer, 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, be sure to try it in one of the establishments that serve national cuisine.

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If you are a fan of cabbage dishes, you definitely need to try this recipe. Stewed red 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

1. Heat the lard well in a cauldron or thick-walled pan, 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 nicely browned.
4. Finely chop the cabbage, making sure to cut off the thick parts.
5. 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.
6. Now add vinegar. You can take regular 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, evaporate it for about 5 minutes, and then continue to simmer under the lid until the cabbage becomes soft.
9. Monitor the liquid level in the cabbage, there should be a lot of juice. To thicken the cabbage juice, add flour.
10. Stir and cook for 10-15 minutes without a lid, stirring all the time, otherwise the cabbage may burn.

Ingredients

cabbage 1 head of cabbage

lard 50 g

onion 2 pcs.

potato 1 PC.

caraway 2 tsp.

vinegar 3/4 cup

sugar 6-8 tbsp. l.

salt, black pepper taste

I continue the series of recipes for beer. What could be better in this heat than a glass of cold beer? Basically, a lot of things... But let’s say there’s nothing better than beer;)

Solyanka, stewed cabbage, etc. I don't really mind. But in the Czech Republic my opinion changed 180°. The preparation method for this side dish is very simple. It goes great with many meat dishes.

Finely chop the head of cabbage. Cut the onion into half rings. Lard - in small pieces.

Pour a little oil into a preheated deep frying pan and fry the lard along with the onion.

Once the onions are a little golden, start layering the cabbage on top. Post in portions. Put it in - add a little salt - next.

Add a little water and cover with a lid. The cabbage needs to soften a little.

At this moment, put a small bowl on the fire, pour a cup of wine vinegar into it and add 6 tablespoons of sugar.

The cabbage has softened a little. Add 2 teaspoons of cumin to it. There may be more caraway. Depends on taste.

Stir and cover with a lid.

The sugar has almost dissolved and the vinegar is starting to boil. Wait until the sugar is completely dissolved and pour the mixture over the cabbage.

Mix thoroughly, cover with a lid and simmer over low heat until done. On average 60 minutes.

Periodically you need to stir the contents of the pan.

As soon as the cabbage stops demanding my attention, I put the sausages in an oven preheated to 200°. Sausages and sweet and sour cabbage complement each other perfectly.

It takes about the same amount of time to bake them.

When the cabbage is almost ready, you need to add one finely grated potato.

That's all =) Beer, sausages, cabbage =)

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