BOHEMIAN CABBAGE
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
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.
BOHEMIAN SWEET AND SOUR CABBAGE
This recipe is so old it could be considered "antique." It was my Grandmother's recipe. When I prepared it, I was an adult but it definitely rang childhood memory bells. I did remember the delicious taste. My Grandmother wrote out this recipe as I am reproducing it and on the recipe she noted that this dish is good with roast pork or pork chops, dumplings and applesauce. An excellent meal from Central Europe! (Bread dumplings are now available in the freezer section of the supermarket.)
Provided by Lorraine of AZ
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the onion in the shortening, only to a golden color. Do not brown.
- Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).
- Put cabbage in; sprinkle with caraway seed if you wish.
- Boil for 1/2 hour.
- Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.
- Grandmother notes that you shouldn't "put cooked cabbage in the freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!).
CZECH SWEET AND SOUR CABBAGE
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
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
BOHEMIAN KOLACHES
This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. -Maxine Hron, Quincy, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 40m
Yield about 28 rolls.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.
Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 116mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
CZECH RED CABBAGE
Provided by Joan Nathan
Categories easy, weekday, side dish
Time 50m
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 193 milligrams, Sugar 15 grams, TransFat 0 grams
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