Czech-Style Braised Cabbage
A familiar dish with a tangy twist — for a change of pace. A simple everyday side that's perfect with meat, chicken, or sausages. A splash of vinegar gives the usual dish new life.
Anna
Recipe author
Czech-Style Braised Cabbage
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
2 g
Fats 20 %
2 g
Carbohydrates 60 %
6 g
42 kcal
GI:
100
/
0
/
0
- Chop the onion and sauté it in a skillet with the oil. Shred the carrot on a coarse grater and add it to the onion. Fry until golden. Shred the cabbage and add it to the onion and carrot. Fry until the cabbage is golden — you want it lightly fried rather than steamed. Add the broth, cover, and season with salt and pepper. Simmer until the liquid cooks off. Add the vinegar and cover again. Simmer for another 5–7 minutes.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Broth - 15 kcal/100g
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Related and additional categories:
- Fast and tasty
- Second course
- Side dishes
- Vegetables
- Spices seasonings spices
- Fats and oils
- Other
- Salt
- Vinegar
- Vegetable oil
- Broth
- Stewing
- The second is fast and delicious
- Dishes in 30 minutes
- Second lean dishes
- Second courses of cabbage
- Side dish to meat
- From carrots
- From cabbage
- From onion
- No eggs
- Vegetarianism
- Lean table
- Recipes for lean dishes without butter