Bohemiancabbage Recipes

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BOHEMIAN CABBAGE



Bohemian Cabbage image

Make and share this Bohemian Cabbage recipe from Food.com.

Provided by Theresa P

Categories     Winter

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs ground beef
1/2 head cabbage, cut into thin shreds
1 tablespoon caraway seed
1 cup chopped green pepper
1 cup chopped onion
salt and pepper
1/2 cup uncooked rice
1 (10 3/4 ounce) can cream of mushroom soup
1 cup water

Steps:

  • Brown ground beef and drain.
  • Place 1/2 of the cabbage in a 1 1/2 quart casserole dish and sprinkle generously with salt and half of the caraway seeds.
  • Then layer half of the ground beef, half of green pepper, half of onions and the 1/2 cup of uncooked rice over the cabbage.
  • Salt and pepper again.
  • Repeat layers again starting with remaining cabbage, caraway seeds, ground beef, green pepper, onion, salt and pepper.
  • Be sure to salt adequately because cabbage needs a lot of salt.
  • Mix water and soup together and pour over all.
  • Cover and bake at 325°F for 1 hour or until cabbage is tender.

CZECH SWEET AND SOUR CABBAGE



Czech Sweet and Sour Cabbage image

The best accompaniment to a succulent pork roast is without doubt bread dumplings and a nice scoop of sweet and sour cabbage. Today I would like to show you a popular Czech recipe for stewed green cabbage made from the fresh head.

Provided by Petra Kupská

Categories     Side Dish

Time 50m

Number Of Ingredients 9

2 pounds green cabbage (fresh head)
1 and 1/2 Tablespoons lard (or sunflower oil)
1 onion
1 Tablespoon caraway seeds
1 laddle water
1 Tablespoon all-purpose flour (for thickening)
4 Tablespoons granulated sugar
4 Tablespoons white wine vinegar
3 teaspoons salt

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.

Nutrition Facts : Calories 117 kcal, Carbohydrate 20 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1192 mg, Fiber 5 g, Sugar 14 g, UnsaturatedFat 3 g, ServingSize 1 serving

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