Written by Veronika Zikova
Czech sweet and sour cabbage is a staple in all Czech kitchens, whether in people’s homes or in restaurants. It is most popularly in the famous Czech meal “vepro knedlo zelo,” but it is also served beside other Czech meals. Cabbage has health benefits, such as being an excellent source of vitamin C.
Fermented cabbage was stored in large quantities already in the cellars of the ancient Greeks and Romans. Sauerkraut or cabbage was also important in the navy. Sailors had a large number of cabbage barrels on their ships. Because sauerkraut is rich in vitamin C, sailors would not suffer vitamin C deficiency.
1 head cabbage (medium)
1 raw potato
1/2 Tbs caraway seeds
2 tsp granulated sugar
salt to taste
vinegar to taste
3 Tbs oil or lard for frying
water as needed
Remove the top leaves from the cabbage and cut out the hard, inner part. Then slice the cabbage into thin strips. Next, cut the onions finely. Then heat lard in a pot. Next, sauté the onions in the pot. Then add the cabbage to the pot and mix it with the onions. Next, boil water and then pour it into the pot. Then add salt, granulated sugar, caraway seeds, and vinegar to taste. Next, let the cabbage braise under the lid for about 30 minutes, stirring it at times and adding water as needed. Meanwhile, peel one raw potato and grate it finely. Finally, thicken the finished cabbage with the grated potato and let it boil for a while. The sweet and sour cabbage is now ready to serve with a meal, such as dumplings and pork.
Please Note: There are several regional variants of this recipe. This is one of them.
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