Moravian Cabbage (Moravske Zeli)

May 11, 2023May 11, 20230 3
Moravian Cabbage Recipe for Lunch or Dinner
in Main

Prep

20 min

Cook

35 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 lbs cabbage , shredded
1 cup water
1 medium onion , chopped
1/2 cup lard
1/3 cup flour
1/2 teaspoon caraway seed
salt
4 teaspoons sugar
1/3 cup vinegar

Nutrision Information

Servings Per Recipe
6-8
Calories
190
Sugar
13g
Fat
9g
Moravian Cabbage, or Moravske Zeli, is a beloved dish in the Czech Republic, originating in the region of Moravia. This dish is a favorite among Czech families, and is often enjoyed on special occasions and holidays. The combination of the tangy vinegar and caraway seeds with the sweetness of sugar and cabbage makes this dish rich and flavorful, while still being relatively low in fat.

Instructions

1.In a large pot, cook cabbage in water for 10-15 minutes until it's tender.
2.In a separate pan, cook chopped onions in lard until they're golden brown.
3.Stir in flour and caraway seed, and cook for 1-2 minutes until it forms a roux.
4.Add the roux to the cabbage, and stir in salt, sugar, and vinegar.
5.Cook for an additional 10-15 minutes, allowing the flavors to blend. Serve hot.

PROS

Moravian Cabbage is a traditional Czech dish that’s full of flavor, with the perfect balance of sweet and sour.

It’s a hearty meal that’s perfect for lunch or dinner, and great for anyone looking for healthy, low-fat options.

CONS

While Moravian Cabbage is a delicious dish, it can be a bit time-consuming to prepare with all of the chopping and cooking required.

It’s also relatively high in sugar, so it may not be the best option for those on a low-sugar diet.

HEALTH & BENEFITS

Moravian cabbage contains essential vitamins and minerals, including Vitamin C, which can contribute to immune system health and support collagen production in skin.
The cabbage is also high in fiber, which can help reduce cholesterol levels, support digestive health, and maintain a healthy weight.

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