Simmered Red Cabbage (Czech Èervené Zelí)

The national dish of the Czech Republic. Delicious skilleted red cabbage with a sweet and sour taste. Goes wonderfully with Czech Szriskes and dumplings.

1 medium head red cabbage, cored
1 onion, chopped
1 Tbsp. extra-virgin olive oil
1 cup water (250 mL)
1 dash salt
3 Tbsp. vinegar
3 Tbsp. sugar
1 Tbsp. Wondra flour

Shred the cabbage into strips about ¼"x1 or 2" (½x2-4 cm). Chop onion; heat oil in medium sized pot; cook onion until soft. Add cabbage, water, and salt; cover and simmer on very low heat about 30-40 minutes until limp but not mushy. There should be very little water left at this point. If there’s more than a few Tbsp. present, drain most of it off, either reserving it for soup or discarding it. Finish by stirring in vinegar and sugar.

Taste test to see if it needs more salt, sugar and/or vinegar.

Sprinkle flour across cabbage while quickly blending to avoid lumping. Turn up heat and cook, stirring, until thickened.

Makes 4 servings.