Braised cabbage

Sweet-and-sour braised sauerkraut with onion and caraway — the classic Czech side for roast pork and duck.

Ingredients

• sauerkraut500 g
• onion1 pcs
• lard1 tbsp
• sugar1 tbsp
• caraway1 tsp
• plain flour1 tbsp

Method

1. Prep the sauerkraut. Give the sauerkraut a taste — if it's very sharp, rinse it briefly under cold water and squeeze out the excess liquid. Roughly chop any long strands so you get even, manageable pieces.
2. Soften the onion. Melt the lard in a heavy-based pan over a medium heat. Add the finely sliced onion and cook for 5–7 minutes, stirring occasionally, until soft and just turning golden at the edges.
3. Add sugar and caraway. Sprinkle in the sugar and caraway seeds, stir well, and let the sugar melt into the onion for about 1 minute — you want a faint caramel smell but no burning.
4. Braise the sauerkraut. Add the sauerkraut to the pan along with a splash of water (about 100 ml). Stir everything together, reduce the heat to low, cover, and braise for 20 minutes, stirring once or twice, until the cabbage is tender and the liquid has reduced right down.
5. Thicken and finish. Dust the flour over the cabbage, stir it in thoroughly, and cook uncovered for a further 3–4 minutes until the liquid is lightly thickened and the raw flour taste has cooked out. Taste and adjust the sweet-sour balance with a pinch of sugar if needed.
6. Plate and serve. Spoon the braised cabbage alongside your roast pork or duck, making sure to catch all the glossy, caraway-scented juices from the pan.