How to cook cabbage?

Sweet-cooked white cabbage is the perfect addition to dinners and any hot dishes. It will perfectly match, for example, with dumplings, potatoes or stewed meat. White cabbage has many vitamins, it is very healthy and at the same time tasty. Serving it sweet will make children like to eat it too. Adults will also appreciate its taste, because the sweetness of cabbage can perfectly complement the dishes served salty or spicy. How to cook cabbage?

How to make sweet white cabbage?


  • head of cabbage
  • onion
  • butter
  • salt
  • pepper
  • sugar
  • lemon

Chop one head of white cabbage and put it in the pan. Pour enough water so that not only the whole cabbage is immersed in it, but the water level is a few centimeters higher. Put the pot on the fire and cook slowly for about half an hour until the cabbage is tender. Strain thoroughly after this time.

Peel and dice one onion. Fry it in a pan with the addition of margarine (or other selected fat), and when they are fine – add to boiled cabbage and mix thoroughly.

Season with salt, pepper, sugar and lemon. It is worth adding individual spices in small quantities and often cost to get the desired balance of flavors. If it turns out that the dish is not salty or sweet enough – you can always add the missing ingredient. White cabbage, sweet cooked!

How to cook cabbage?

How to prepare cooked sauerkraut?


  • sauerkraut
  • onion
  • bay leaf
  • allspice
  • juniper fruit
  • smoked bacon
  • sausage
  • lard
  • flour
  • pepper

This seems like a simple task, but if you want to get the best cooked sauerkraut, you need to give it a little more attention and effort. In principle, the recipe for sauerkraut can be divided into three stages: cooking the cabbage itself, preparing additions and roux.

Put the cabbage in a pot and pour a little water. Add bay leaf, allspice and juniper fruit. Bring to a boil and cook covered on low heat for 15 minutes.

During this time, prepare the additions: dice 150 grams of sausage and 100 grams of smoked bacon. Chop the onion and fry all the ingredients in the pan. Transfer them to the cabbage and cook until all ingredients are soft.

Prepare the roux from lard and flour. In a small saucepan or pan, dissolve 3 tablespoons of lard over low heat and add one tablespoon of flour, stirring intensively. When the ingredients combine, add them to the cabbage, boil the whole and season with salt and pepper to taste.



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