Czech-Slovak | Germany | Vegetables | Cabbage | Fall | Winter | Braising

Dušené Zelí

(Czech-Slovak braised cabbage)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Oil, butter or lard   2-3 Tbsp
Onion chopped 1 each
Cabbage, white cored, sliced thinly 1 head
Water or stock 1 1/2 cups
Caraway seeds 2 Tbsp
Bay leaf   1 each
Salt & pepper   to taste

METHOD

Basic Steps:  Sauté → Simmer
  1. Heat the oil, butter or lard in a large skillet or Dutch oven over medium heat. Sauté onions till translucent. Add cabbage in batches and sauté till wilted.
  2. Add water or stock and seasonings. Reduce heat to low, cover and let simmer 30-45 minutes till tender.

VARIATIONS

  • Use 1 lb of rinsed sauerkraut instead of cabbage if you like. Substitute a light white wine for the water and add a 2-3 tsp of sugar.

NOTES

  • Braised cabbage is a very popular side vegetable in Central Europe, often served with roast meats and dumplings. Its name in Germany is gedünstetes Kraut.