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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Czech

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown the onion in the shortening, only to a golden color. Do not brown. | 2. Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.). | 3. Put cabbage in; sprinkle with caraway seed if you wish. | 4. Boil for 1/2 hour. | 5. Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve. | 6. 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!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
shortening	1	tablespoon		113.152	0.0	0.0	12.8
water	1 1/2	cups		0.0	0.0	0.0	0.0
vinegar	1/2	cup		25.095	1.1114	0.0	0.0
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cabbage	1 1/2		sliced	33.375	7.742999999999999	1.7088	0.1335
caraway seed	1	teaspoon		6.992999999999999	1.0479	0.4152	0.3064
flour	2	teaspoons		24.095	5.2752	0.3917	0.0935

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.