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!

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!

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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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 :)

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.