Stewed cabbage in Czech
Composition / ingredients
4
servings:
Cooking method
Chop the onion and fry in a frying pan with oil.
Grate carrots on a coarse grater, add to the onion.Fry until golden brown.
Chop the cabbage. Add to the onion and carrot. Fry until the cabbage is golden brown, so that the cabbage is lightly fried, not stewed.
Add the broth and cover with a lid, season with salt and pepper.Simmer until the liquid evaporates.
Add 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
