Braised head cabbage is served with roasted duck or roasted pork meat. If we leave used sugar during its preparation to caramelise then finished meal will be always different resulting colour according to degree of caramelization.
No. of servings
1. Cutting of cabbage
white cabbage 3.5 lb (1600 g)
Remove damaged leaves from surface of head cabbage and rinse the whole head under the running water. Drain the cabbage and cut into the quarters. Chop into the thin slices, do not cut hard center - stump of cabbage. During chopping turn the cabbage the way that you cut it accross the whole head.
2. Preparation of onion - caramel base
Peel and chop the onion. In deep saucepan heat the oil, add onion and braise for a moment covered with lid. Onion must not be burnt. Add sugar and stirring permanently leave it caramelise until gaining desired colour.
Add chopped cabbage, salt and caraway into the sacepan. Mix until well combined. If the cabbage is little dry and firm (winter cabbage) you can pour the water in according to the needs. Braise for 20 - 30 minutes covered stirring occasionally.
vinegar 4 tbsp
Add vinegar into the finished cabbage and mix. Eventually season with salt to taste.