Czech Red Cabbage

Name: Czech Red Cabbage
Total time: 50 min
Yield: 8 servings
Cuisine: eastern european
Ingredients: 1 large onion, chopped (about 1 1/4 cups); 2 tablespoons vegetable oil; 1 head red cabbage, shredded (3 pounds); 1/2 teaspoon salt or to taste; 1 large Granny Smith apple, grated; 1/3 cup apple vinegar; 3 tablespoons sugar or to taste; 1 teaspoon caraway seeds

Recipe from Hana Lustigova Greenfield

Adapted by Joan Nathan

Total Time: 50 minutes
Rating: 4(54)
Comments: Read comments

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Ingredients

Yield:8 servings

1large onion, chopped (about 1¼ cups)
2tablespoons vegetable oil
1head red cabbage, shredded (3 pounds)
½teaspoon salt or to taste
1large Granny Smith apple, grated
⅓cup apple vinegar
3tablespoons sugar or to taste
1teaspoon caraway seeds

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Remove the cover, and add the apples.
Step 3
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.

Ratings

4 out of 5

54 user ratings

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Comments

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SFScientist4 years ago

This tastes exactly like my Czech family's recipe in Moravia, except use white vinegar instead of apple.

Jennie6 years ago

Followed recipe exactly except subbed two smaller Pink Lady apples for 1 Granny Smith and increased the caraway seeds to 1.5 tbs. Loved by children and adults alike. I am sad so much was gobbled up so fast! But very easy to make, mostly hands off, so I'll make it again (and I almost never cook anything twice). A most satisfying vegetable dish.

Frederick7 years ago

Loved it but I made a few changes. To start with, I sliced the cabbage by hand using a mandolin set to fine. Cooking with finely sliced cabbage allows the cabbage to cook and caramelize quickly. I omitted the onions, instead using peanut oil to saute the cabbage in my Mauvais pan that I covered with tin foil to steam. I then followed the recipe other than adding 2 bay leaves and a cup of white wine at the end before allowing the cabbage to simmer in the open pan until the flavors blended.

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