Recipes from the Collection of Mark and Danielle Hughes
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Red Cabbage (Èervené zelí)Serves 4 medium head red cabbage, cored Shred the cabbage into strips about ¼" by 1 or 2 inches [½ x 2-4 cm]. Chop onion; heat oil in medium sized pot; cook onion until soft. Add cabbage, water, and salt; cover and simmer on very low heat about 30-40 minutes until limp but not mushy. (There should be very little water left at this point. If there's more than a few tablespoons present, drain most of it off, either reserving it for soup or discarding it.) Finish by stirring in vinegar and sugar. Taste test to see if it needs more salt/sugar/vinegar. Sprinkle flour across cabbage while quickly blending to avoid lumping. Turn up heat and cook, stirring, until thickened. |