This recipe is from a friend of mine who makes wondering Czech dishes! Most are a bit too complicated for me but the cabbage is simple and awesome. This recipe is certainly more of a guideline but once you try it, you’ll see it’s not hard and easy to manipulate.
Cabbage Green or red or a mix
Salt Or enough for your preference
Caraway seeds Or enough for your preference
Butter Or more depending on how much cabbage you use. Lard is better option than butter but not always available.
Onions, chopped Or two if you used a large cabbage
flour Or more depending on how much butter/onions you started with.
Vinegar Or enough for your preference
sugar Or enough for your preference
Crop cabbage into thin strips.
Place cabbage in a bit pot with about 1/3 of the cabbage immersed in water. Boil until soft.
Chop onion. Melt butter in a pan. Add onion to the pan and heat until cooked. Once the onion is cooked, add flour to create a roux.
Once the roux is ready, add it to the cabbage. There should still be some water left at the bottom of the pot. Mix cabbage and roux to make it "creamy cabbage". Add water if necessary.
Once you are satisfied with the consistency of the cabbage, add vinegar and sugar to taste. Ready to eat!