Best Czech Cabbage Dish Recipes

CZECH CABBAGE DISH

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.

HALUSKI - CABBAGE AND NOODLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
• Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
• Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
• Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

CZECH SWEET AND SOUR CABBAGE

Steps:

• Cleaning and preparing cabbage: Remove any wilted or damaged outer leaves of the head of cabbage. Cut the cabbage in half. Locate the cabbage's stem, also known as the core. Cut an angle into the core where the stem meets the cabbage leaves and remove it from each half.
• Shredding cabbage head: Simply cut the cabbage into thin strips with a chef's knife and further cut them in half to get manageable bites. Another easy way to shred cabbage is to use a hand box grater.
• The cabbage needs to be scalded first. This will remove the pungent taste from the cabbage; it will also soften a little and become tender. Boil a kettle full of water. Put the cabbage in a large colander and gently scald with boiling water. I steam twice, each time with about ⅓ gal (1.3 L) of water, which is the capacity of my kettle.
• Heat the lard or sunflower oil over medium heat in a large skillet. Throw in the chopped onions and fry until they turn golden. Stir frequently. Add the caraway seeds to the onions and fry for a further minute.
• Add the shredded cabbage and a teaspoon of salt. Stir well. Pour in a ladle of water, turn the heat down to a third and cover the pot with a lid. Let simmer for 40 minutes.
• Thickening the cabbage: Take a small sieve and flour. Place a spoonful of flour in the sieve and sprinkle it lightly over the entire surface of the cabbage. Do not stir or shake the cabbage. Simply cover with a lid and let the flour steam for five minutes. Then stir, cover again and leave to simmer for a further five minutes.
• The perfect flavoring of cabbage: This is where your taste preferences come in. Add about ⅔ of the vinegar and sugar to the cabbage from the amount in the recipe. Add salt, stir and taste. Gradually add vinegar, sugar, or salt until you reach the desired taste. Stir well each time.

CZECH RED CABBAGE

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.