Buy all ingredients right below the recipe
INGREDIENTS
- 1 head of red cabbage (1.7 kg)
- 150 g peeled onion
- 80 g lard
- 1 teaspoon caraway seeds
- 150 g granulated sugar
- 1 teaspoon salt
- 150 ml vinegar
INSTRUCTIONS
- 1Peel off the outer leaves from the cabbage head and cut it in half. Cut the halves in half again and remove the tough cores. About 1.5 kg of prepared cabbage should remain. Cut the cabbage into fine strips.
- 2Finely chop the onion. In a saucepan over high heat, melt 60 g of lard, add the onion, and let it soften. Add caraway seeds and sauté the onion, stirring frequently, until light golden. Add the cabbage, stir, and push it to the side so that the bottom of the saucepan is partially visible. Sprinkle sugar onto the exposed bottom and briefly mix it in the fat. Once the sugar starts to turn golden, thoroughly mix it with the cabbage. Add salt, pour in vinegar, and mix thoroughly. Cover with a lid, reduce heat to minimum, and simmer until the cabbage is tender. Stir the cabbage occasionally during simmering and cover again with the lid.
- 3Once the cabbage is tender, remove the lid, increase the heat, and sauté the cabbage for another 3 minutes, stirring constantly. Remove from heat and stir in the remaining lard, which will season the cabbage and give it a shine.
Tip
If you are preparing red cabbage to go with duck, use the same amount of duck fat instead of pork lard for this dish. You can simply collect it while roasting the duck.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef