1/2 Photos of Bohemian Sweet and Sour Cabbage
Lorraine of AZ's Note:
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.)
My Private Note
Units: US | Metric
- 1Brown the onion in the shortening, only to a golden color. Do not brown.
- 2Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).
- 3Put cabbage in; sprinkle with caraway seed if you wish.
- 4Boil for 1/2 hour.
- 5Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.
- 6Grandmother 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!).
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Nutritional Facts for Bohemian Sweet and Sour Cabbage
Serving Size: 1 (232 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 189.1
- Calories from Fat 30
- Total Fat 3.4 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 616.7 mg
- Total Carbohydrate 38.5 g
- Dietary Fiber 4.8 g
- Sugars 31.5 g
- Protein 2.6 g