Hello there good friends…
I've been living in Czech Republic for some time, and I miss Czech food. I especially miss Vepro-Knedlo-Zelo
I have no problem making the meat, or the Knedliky but I have trouble doing the Zeli (cabbage). I use the canned stuff and it always comes out too sour. I would love some help with that recipe.
Sorry about writing in english, I have forgotten most of my Czech
Dekuji
When I am making Zelí I tip the whole tin in the collander to let the sour
brine drip away. I give it a little squeeze to speed up the process and chop it
roughly.
Then I fry onion in the pan till golden, add chopped up cabbage, some sugar,
salt (if necessary) and braise it for about half an hour. Sometimes I add
grated small potato to achieve creamier texture.
Oh…and some caraway seeds, of course.
Yes!! Onion is very important as Esme said! I do forget it in text, but never when I´m cookin´!
Thank you all for your reply.....I will try it and let you know. You are all too kind. Looking forward to talking to you again
I am a doctor. I live in Greece, but I studied in Prague
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