A Czech friend of mine once said that red cabbage in the Czech Republic is eaten mainly only by old people and tourists as a side dish for duck or goose.

This 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 be upset, when suddenly... I found it as part of another dish. I tried it - yes, it’s her. And the recipe turned out to be so simple, like everything ingenious :)

Of course, I saw options with wine, and with oranges, and with cinnamon (such liberties). All of them, I'm sure, are beautiful in their own way. And I’ll share a traditional recipe from products that are probably found in every home, but together for a moment they 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’s better to use duck or goose, but pork will also work

Source: R. Vanek, Poklady klasicke české kuchyně

Preparation:
1. Wash the cabbage, cut into 2 parts and chop. Try to keep the “straw” 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. Lay out 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. We must not allow the liquid to boil away, so add water as needed. The layer of liquid at the bottom should be approximately the height of one knuckle. Simmer in this manner until the cabbage is soft (30-40 minutes).

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

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

Czech cuisine is famous for its delicious and satisfying dishes. Large portions of delicious soups, aromatic meats, excellent vegetable dishes and amazing desserts made from dough or cottage cheese and fruit - this is all about Czech cuisine!

Traditions of Czech cuisine

In the Czech Republic, it is customary to cook to the fullest: vegetable soups and stews, fried and stewed meats, 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 sauces. And also a love for the process of cooking.

Only those people who cook with soul could give the world such wonderful dishes as garlic soup, 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's knee, thick goulash, amazingly tasty dishes from poultry, game, rabbit, beef or pork.

Vegetarians don't have to worry, though: vegetables, grains and legumes are also very popular. Both 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 prepared as a side dish for pork or together with potatoes in stews, salads and appetizers. Read on and look carefully at the photo.

You can look at stewed cabbage endlessly - look 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. At this annual competition, the idea of ​​which originated one day in a pub, the best version of preparing 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). Red cabbage is stewed in wine with apples. Its taste goes well with apple sour or cranberry.

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 pickled and then stewed. This gives cabbage a special, recognizable taste and aroma.
And in the Czech Republic they love cauliflower, which is stewed and 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 snack for beer (often together with pork sausages).

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

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

Shouldn't we cook duck with cabbage?

You can simply cook cabbage in Czech style and bake the duck in the oven. Or 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 wing tips. 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 everything!

1. Dissolve sugar and salt in water and pour the mixture of the remaining cut ingredients and the duck for 8-10 hours.
2. Then scald the duck and hang it around it.
3. Then the duck should be greased inside and out with a mixture of honey and mustard (2 tablespoons of hot mustard and 100 g of honey).
4. Stuff the duck with prepared cabbage, sew up all the holes, and wrap the legs and wings in foil. Cover with foil on top.
5. Bake in an oven preheated to 200 degrees for about an hour and a half. Periodically remove any leaking fat with a spoon.
6. 40 minutes before it’s ready, remove the foil, wait until the duck is browned, and cover it again.
7. The finished duck should be allowed to stand (about 15 minutes), then the threads should be removed.
8. 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 stop by one of them and order you-know-what.

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

Czech stewed cabbage recipes

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

Red cabbage side dish

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. spoon;
• butter - 2 tbsp. spoons;
• cloves - 2 buds;
• anise - 0.5 teaspoon;
• mixture of peppers - 0.5 teaspoon;
• water - a third of a tea cup;
• salt - to taste;

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

A side dish for all times.

A simple cauliflower recipe

Finely chopped cauliflower is fried in butter and salt. Simmer covered without adding water over low heat. When the cabbage begins to bake, you need to stir it often to prevent it from burning.
Cauliflower prepared in this way smells great and can serve as both an excellent side dish and an independent dish for lovers of vegetarian cuisine.

Stewed cabbage “Bohemian style”

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. Wash the cabbage and cut into narrow strips.
2. Place the cabbage on a sieve and let dry.
3. Finely chop the onion.
4. We simmer it with diced bacon.
5. Add cabbage to onions.
6. Add a little water or meat broth, sprinkle with cumin and salt.
7. Simmer until the cabbage becomes soft. Now add flour and sugar.
8. Sprinkle with vinegar.
9. Stir, reduce 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. spoon;
• butter - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• cumin, pepper and salt - to taste.

1. Fry the diced onion with spices and sugar in butter until golden brown.
2. Place the onion and spices in the slow cooker, add vinegar and all the cabbage.
3. Warm up in the “Baking” mode and switch to the “Stew” mode for 2.5 hours.

If you try, you can also cook it well in a slow cooker. And although in the photo everything doesn’t look very appetizing yet, in the end it will turn out amazing.

Best cabbage in Prague

You will be served stewed cabbage with duck, pork or game in almost any establishment in Prague. But a few places are worth noting separately:

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

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

“At the Bowl” (“U kalicha”)- a restaurant serving traditional Czech cuisine, where you are sure to find amazing, mouth-watering cabbage.

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

Czech cabbage will probably appeal even to those who are not enthusiastic about regular stewed or sauerkraut, to say nothing of those who love cabbage!

In the restaurant “Na verandach” there is cabbage under the duck, both white and red. The whole thing with dumplings, gravy and crispy onions is polished with authentic “Staropramen Granat”.

Bon appetit!
Dobrou chut!

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 stewed cabbage in Czech, 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!

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.

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-style 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.

Enjoy your meal!