Thursday, June 14, 2012

Healthy Czech Cabbage

This is for all those of Bohemian descent...I know you're out there somewhere.   And if you're not a part of this beautiful, proud heritage, you can eat like one!

My grandmother on my dad's side used to bring over a pot of steaming thick red cabbage most of the times we got together.  I have to admit, I tolerated the cabbage, but always had seconds on her sauerkraut.  The best!   As we get older our tastes change, and now, I wouldn't turn down her savory red cabbage.  This is not her recipe (that goes in the book) but it's a healthier alternative.

One of the ingredients in her cabbage was, of course, shortening, or lard.  Times have changed, and there are many ways to "lighten" old recipes without sacrificing flavor or the integrity of the whole Bohemian experience.  Enter my healthy Czech cabbage.

Czech Cabbage


1 apple, peeled, cored and chopped

2 cups thinly sliced red cabbage

1/2 tsp caraway seed

1 package of Truvia

1/3 cup water

Put the above into a large pot and bring to a boil, stirring.   Cook, covered,  for an additional 10-15 minutes on medium/low heat.   Add the following:

1/4 tsp salt

1/2 tsp garlic powder

1 Tbsp coconut oil (secret ingredient)

The longer you let this simmer, the better the flavors, but you can serve after cooking for 10 more minutes.  Serve with sauerkraut, roast pork or chicken.  Yum!

Serve with roasted pork and spaetzle or dumplings

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