A delightful twist on a classic Bohemian dish, this sweet and tangy braised cabbage is a perfect side dish for any meal.
Peel and finely chop the onion.
Chopping the onion finely ensures it cooks evenly and blends well with the cabbage.
In a large skillet, melt the butter over medium heat.
Using medium heat prevents the butter from burning, which could alter the flavor.
Add the chopped onion to the skillet and sauté until translucent.
Stir frequently to avoid browning the onion too much.
Thinly slice the cabbage and add it to the skillet.
Cutting the cabbage into thin slices helps it cook faster and more evenly.
Sprinkle the caraway seeds, salt, and pepper over the cabbage.
Caraway seeds add a distinctive flavor; adjust the amount to your taste.
Pour in the water and vinegar, then sprinkle the sugar over the mixture.
Mix well to ensure the sugar dissolves evenly.
Cover the skillet and let the cabbage simmer for 20 minutes, stirring occasionally.
Stirring occasionally prevents the cabbage from sticking to the skillet.
Sprinkle the flour over the cabbage and stir well to thicken the sauce.
Ensure the flour is evenly distributed to avoid lumps.
Serve the braised cabbage warm as a side dish.
Garnish with a sprinkle of fresh parsley for a pop of color.
