CZECH CABBAGE DISH
I can only attempt to spell the real name of this dish; Cabushka or something like that! My mother's father was from Czechoslovakia, and he has three sisters who are excellent cooks. I have learned to cook this dish quite happily. At our last reunion, there were three separate bowls with different versions of this same dish; they were all scraped clean!
Provided by dlynn11
Categories World Cuisine Recipes European Eastern European Czech
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Blanche cabbage briefly in boiling water, remove and drain immediately.
- In a large skillet, brown bacon over medium heat until opaque; remove and drain on paper toweling.
- Remove all but 1 tablespoon of bacon grease from the skillet; add the 1 tablespoon vegetable oil and heat over medium heat. Add onion, celery and bell pepper and saute until crisp-tender.
- In a large bowl combine the prepared cabbage, bacon, sauteed vegetable mix (with oil), vinegar, salt and pepper. Mix well and serve warm, or chill and serve later.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 7.3 g, Cholesterol 7.7 mg, Fat 6.6 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 231.8 mg, Sugar 3.7 g
CZECH BRAISED RED CABBAGE
Whether with roast pork or duck, braised red cabbage is a staple of Czech cuisine. In this recipe, you will learn how to cook sweet and sour red cabbage like Bohemian grannies used to make it.
Provided by Petra Kupská
Categories Side Dish
Time 1h45m
Number Of Ingredients 7
Steps:
- Halve the cabbage, cut the tough stem from both halves of the head. Remove the wilted top layer of cabbage leaves. Slice or grate the cabbage thus prepared.
- Peel and finely chop the onion. In a large enough pot, heat the lard and fry the onions in it until light brown.
- Move the onion to the side of the pot, sliding the pot if possible, so that the onion part is away from the heating source.
- Put the sugar on the free surface of the pot and let it melt; if necessary, increase the heat to speed up the caramelization of the sugar.
- Once the sugar starts to turn golden, add the chopped cabbage and mix everything. Don't be alarmed if the sugar forms hard lumps - it will dissolve as the cabbage stews.
- Now salt the cabbage, add the caraway seeds, and pour in the vinegar. Stir, turn down the heat. Cover the pot with a lid and simmer at low heat for about 45 minutes.
- Remove the lid, raise the heat to be medium and allow any liquid that the cabbage has released to drain. Stir from time to time. Once the liquid has evaporated, and the cabbage starts to fry and stick to the bottom of the pot, you're done! This takes another 30-45 minutes.
Nutrition Facts : Calories 259 kcal, ServingSize 1 serving
BLAUKRAUT (GERMAN RED CABBAGE)
Red cabbage with apples is a traditional German side dish for pork roast and other roasts, Christmas goose, turkey, and game. It tastes even better when reheated so I usually make it the day before. It is a staple on most people's home for Christmas dinner.
Provided by Lisa
Categories Side Dish Vegetables
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large pan. Add sugar and stir until it has a light caramel color, about 5 minutes. Add onion and apples; cook and stir until the onions start to soften, about 5 minutes. Add cabbage and cook until heated through, about 5 minutes.
- Stir in broth, apple cider vinegar, and salt. Cover and simmer until flavors are well combined, about 30 minutes. Season with salt and pepper and stir in lingonberry jam towards the end of the cooking time if desired.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 39.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 7.2 g, Protein 4.2 g, SaturatedFat 5.6 g, Sodium 140.6 mg, Sugar 26.4 g
BOHEMIAN SWEET AND SOUR CABBAGE
This recipe is so old it could be considered "antique." It was my Grandmother's recipe. When I prepared it, I was an adult but it definitely rang childhood memory bells. I did remember the delicious taste. My Grandmother wrote out this recipe as I am reproducing it and on the recipe she noted that this dish is good with roast pork or pork chops, dumplings and applesauce. An excellent meal from Central Europe! (Bread dumplings are now available in the freezer section of the supermarket.)
Provided by Lorraine of AZ
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the onion in the shortening, only to a golden color. Do not brown.
- Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).
- Put cabbage in; sprinkle with caraway seed if you wish.
- Boil for 1/2 hour.
- Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.
- Grandmother notes that you shouldn't "put cooked cabbage in the freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!).
CZECH RED CABBAGE
Provided by Joan Nathan
Categories easy, weekday, side dish
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a pot, saute the onion in the vegetable oil until soft. Add the cabbage and salt, and cover. Steam over medium heat for 10 minutes.
- Remove the cover, and add the apples.
- In a small bowl, mix the vinegar and sugar, and pour over the cabbage. Sprinkle with the caraway seeds, mix and simmer, covered, stirring occasionally, for about 30 minutes or until the cabbage is soft. Adjust the seasonings to taste.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 193 milligrams, Sugar 15 grams, TransFat 0 grams
CZECHOSLOVAKIAN CABBAGE SOUP
Make and share this Czechoslovakian Cabbage Soup recipe from Food.com.
Provided by ladyfingers
Categories Vegetable
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place beef bones, onions, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with type and paprika.
- Roast, uncovered, in 450 degree oven for 20-30 minutes or until meat is brown.
- Transfer meat and vegetables into a large kettle.
- Using a small amount of water, scrape browned meat bits from roasting pan into kettle.
- Add water, cabbage, tomatoes, salt and Tabasco; bring to a boil.
- Cover and simmer 1 1/2 hours.
- Skim off fat, and add parsley, lemon juice, sugar and sauerkraut.
- Cook, uncovered, for 1 hour.
- Remove bones and short ribs from kettle.
- Cool slightly and remove meat from bones.
- Cut meat into cubes and return to kettle. Cook 5 minutes longer.
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