L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Cheese croquettesFrench cuisine

Paella dish

KataifiGreek cuisine

Paella dish

Indian stew with paneer cheeseIndian cuisine

Paella dish

AjapsandaliGeorgian cuisine

Paella dish

Veal OrloffRussian cuisine

Paella dish

PancakesRussian cuisine

Paella dish

Korean salad japchaeKorean cuisine

Paella dish

Fried flounder with butterFrench cuisine

Paella dish

Chicken Noodle SoupRussian cuisine

Paella dish

Swiss Nusstorte CakeSwiss cuisine

Bohemian Cabbage

2 servings

60 minutes

The recipe is taken from the book "Bon Appetit" by Günger Linde and Heinz Knobloch.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

306.2

kcal

5.2g

grams

14.2g

grams

39.9g

grams

Ingredients

2servings

White cabbage

400

g

Onion

60

g

Lard

30

g

Wheat flour

20

g

Sugar

40

g

Vinegar

to taste

Caraway

to taste

Salt

to taste

Cooking steps

1
Sauté finely chopped onion with diced lard.
Required ingredients:
1. Onion: 60 g
2. Lard: 30 g

2
Add finely chopped cabbage, pour in some water or broth, salt it, add cumin, and simmer until soft.
Required ingredients:
1. White cabbage: 400 g
2. Salt: to taste
3. Caraway: to taste

3
Add flour, sugar, and vinegar to the prepared cabbage, mix well, let the cabbage boil again on low heat and remove from heat.
Required ingredients:
1. Wheat flour: 20 g
2. Sugar: 40 g
3. Vinegar: to taste

Similar recipes