John Myers
Bohemian White Cabbage
The perfect bohemian white cabbage recipe with a picture and simple step-by-step instructions.
- 1 White cabbage approx. 2.3 kg
- 3 liter Water
- 3 tsp Whole caraway seeds
- 1 Glass Lard with fried onions 100 g
- 600 g Onions
- 4 tbsp Flour
- 4 tsp Salt
- 4 tsp Sugar
- 2 tbsp Brandy vinegar
- 2 tbsp Light rice vinegar
- Remove the outer leaves of white cabbage, quarter it, cut out the stem end and cut everything finely (tip: I did this with the bread machine!). In a large roasting pan (here: cast iron!) Bring the water (3 liters) to the boil, add the chopped white cabbage and the caraway seeds (3 teaspoons) and cook for about 40 minutes without a lid. In the meantime, peel and dice the onions. Remove the cabbage with a ladle and pour the liquid into a container. Put the onion cubes with the lard in the casserole and fry / stir-fry until golden-yellow. Dust the flour (4 tbsp) over it and sweat it light brown. Add the pre-cooked cabbage and approx. 800 ml cooking liquid and season with salt (4 teaspoons), sugar (4 teaspoons). Let everything simmer / cook for another 20 minutes without the lid. Stir frequently. Possibly add more cooking liquid. At the end most of the liquid should have evaporated. Finally, season with brandy vinegar (2 tbsp) and light rice vinegar (2 tbsp). The herb tastes best when it is warmed up and is very suitable for freezing in advance. This side dish goes very well with roast pork and dumplings.
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