A Swedish way of cooking red cabbage. It is very similar to the German Rotkohl, except I found there are less recipes with green apple. I originally found Rödkål in “Swedish Touches”, and then looked for recipes in Swedish.
Sautée shredded cabbage in butter or lard
Add water and salt, then cover. Simmer until halfway done
Add cloves, apple cider vinegar, and sugar. Finish cooking
Rotkohl means Red – Rot, Cabbage – Kohl. It is a very traditional and popular way to serve red cabbage, and is usually accompanied by meat. This recipe is based on the one by Mrs. W. E. Richter from the 12th Edition in 1978.
1 small to medium red cabbage, shredded
2T sautéing fat
1 onion, diced
2 large green apples, peeled and diced
1/2 cup water
1/3 cup sugar
1/3 cup white vinegar
Sautée onionAdd cabbage, apples, sugar, S&P, and waterBring to a boil, then cover and simmer for 10 minutesAdd vinegar, cover, and cook for another 15 minutes or until cabbage is soft
Djuvec rice is both a Serbian and a Bosnian dish. Found in the Balkans, the rice is very easy to make and delicious.
The main ingredients to use are: paprika, red bell pepper, onion, carrots, tomatoes, and something green. I mix it between parsley and peas.
My recipe: Heavy Vegetables: 1 onion, 1 red 1 yellow bell pepper, 3 carrots. Light vegetables: 3 tomatoes, 4 garlic cloves Spices: 1 tsp paprika, 1/2 tsp marjoram 1/2 tsp pepper, 1/2 tsp of salt. Rice: 1 cup rice with 2 cups chicken stock
Instructions: Sauté heavy vegetables in oil or butter until semi-soft, then add tomatoes and garlic. Keep cooking for 2 minutes. Add rice, spices, and stock (start with 1/2 cup then add until rice is fully cooked).