Czech Red Cabbage Recipes

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.

Steps:

• 1. Core head of cabbage and put in a stock pot with water (core side down) and steam. While steaming prepare meat mixture. Watch and once it is steamed removed and drain water off and let sit with lid on to keep moist.
• 2. This can be made ahead of time so the flavors will do their thing. I made it the day before and let it set all night in the refrigerator. Combine both meats, onion, rice, garlic & salt and pepper and mix well. Spape your meat mixture into rolls about as long as your index finger and 3/4" in diameter. Wrap your rolled meat mixture in one leaf of your steamed cabbage.
• 3. Start by putting down a layer of saurkraut on the bottom of your stew kettle/dutch oven, then place a layer of cabbage rolls and continue to do this (2-3 layers is what I had) and you should end up at the top with a layer for saurkraut.
• 4. Pour your broth (or water) over the top and season more if desired with salt & pepper. Once you are done place on your back burner, cover with lid, and bring to a boil. Once it's boiling lower to simmer, continue with lid still on, and continue for 2-1/2 hours.
• 5. It is okay to let it sit in the juice as it just give it more flavor. I have thought about adding a can of diced tomatoes but that is not part of this recipe. But it sounds like a great addition to me!

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.

Steps:

• Place beef bones, onions, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with type and paprika.
• Roast, uncovered, in 450 degree oven for 20-30 minutes or until meat is brown.
• Transfer meat and vegetables into a large kettle.
• Using a small amount of water, scrape browned meat bits from roasting pan into kettle.
• Add water, cabbage, tomatoes, salt and Tabasco; bring to a boil.
• Cover and simmer 1 1/2 hours.
• Skim off fat, and add parsley, lemon juice, sugar and sauerkraut.
• Cook, uncovered, for 1 hour.
• Remove bones and short ribs from kettle.
• Cool slightly and remove meat from bones.
• Cut meat into cubes and return to kettle. Cook 5 minutes longer.