Ingredients
cabbage 1 head of cabbage
lard 50 g
onion 2 pcs.
potato 1 piece
caraway 2 tsp.
wine vinegar 3/4 cup
sugar 6-8 tbsp. l.
salt, black pepper to taste
I continue the series of recipes for beer. What could be better in this heat than a glass of cold beer? In principle, a lot of things... But let’s assume better than beer there is nothing;)
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 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, place a small bowl on the fire into which you pour a cup wine vinegar 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 =)
Don't forget to follow me on
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:
- Sauerkraut 2-3 kg.
- Lard 70 gr.
- Tomato paste 2 tbsp. spoons
- Pepper, salt to taste.
- Onion 1 pc.
- Allspice 5 pcs.
- Bay leaf 2-3 pcs.
- Cumin 1/2 teaspoon.
- 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 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. As a rule, stewed sauerkraut no need to add salt.
Ready.
P.S. - An excellent side dish for pork knuckle.
Stewed cabbage - very healthy dish, let alone stewed red cabbage- 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 everything into a frying pan or saucepan vegetable oil, 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. Squeeze out immediately 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 stewed red cabbage is good both hot and cold. Can it be done and how vegetable caviar put it on some bread and serve it with potatoes, and it will also go well with fish and meat.
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 guarantee 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:
- White cabbage - one head. I could have taken the red one, but I had a white one on hand.
- I took a couple of onions.
- I prepared 2 tablespoons of sugar.
- A tablespoon of lemon juice, squeezed directly from the lemon.
- Three identical spoons of flour.
- Half a glass of white wine. If I were mixing with red cabbage, I would probably take red...
- Salt, black pepper and other spices. I won’t specify the grammar. It is individual and strictly according to taste...
- A couple of tablespoons of oil.
- A large ruddy apple in the amount of “Odyn” pieces.
Now directly about the alchemical experience.
First, 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.
