Czech stewed cabbage. Czech cuisine. Recipes. Czech stewed cabbage Czech stewed sauerkraut

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 stewed cabbage

Czechs love cabbage and know how to cook it. There are many recipes for Czech stewed cabbage. Stew white, red and sour cabbage. Stew with meat for beer and without meat as a side dish for meat. But there is something common in many recipes: cabbage is stewed in rendered lard, caraway seeds, fennel, and sugar are added to it. The cabbage is acidified with diluted fruit vinegar or lemon juice. As a result, we get delicious stewed cabbage with a sweet and sour taste.

What you need:

I cook cabbage without meat as a side dish.

White cabbage - half a head - 600g

Onion - 1 large onion - 100g

Lard - 75g or lard 2 tbsp. spoons

Cumin (seeds) - 0.5 teaspoon

Fennel (seeds) - 0.5 teaspoon

The Czechs add more of these seeds.

Lemon - 1 pc.

Sugar - 1-2 tbsp. spoons

Salt

Ground black pepper

Meat broth (chicken) - 200ml. You can add water.

Preparation

Cut the onion into quarter rings.

Finely chop the lard and render it. Remove the cracklings. Fry the onion until golden.

Cut the cabbage into large strips. Place in a frying pan with the onion and, stirring, simmer over medium heat until it softens a little and even browns slightly.

Mix sugar, salt and spices and grind them a little in a mortar. You will feel the spicy aroma of cumin and fennel.

Add to cabbage and stir. Sprinkle with lemon juice.

Pour in the broth and simmer the cabbage until tender, 30-40 minutes. If there is still a lot of liquid left in the cabbage, it can be thickened at the end of 1-2 tbsp. spoons of flour. I did not add flour, but simmered the cabbage at the end without a lid to allow the liquid to evaporate.

Czechs serve cabbage with meat and .

Bon appetit!

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.

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 one and a half hours. 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!

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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