Dušené Zelí

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

4 to 6 servings

• Oil, butter or lard -- 2 to 3 tablespoons
• Onion, chopped -- 1
• Green or Savoy cabbage, cored and thinly sliced -- 1 head
• Water or stock -- 1 1/2 cups
• Caraway seeds -- 1 to 2 tablespoons
• Bay leaf -- 1
• Salt and pepper -- to taste

Method

1. Heat the oil, butter or lard in a large skillet or Dutch oven over medium heat. Add the onions and sauté until translucent. Stir in the cabbage in batches, sautéing each addition until wilted.
2. Add the remaining ingredients. Bring to a boil, then reduce heat to low, cover and simmer for 30 to 45 minutes, or until tender.

Variations

• Use 1 pound of rinsed sauerkraut instead of cabbage if you like.
• Substitute a light white wine, such as a riesling or gewürztraminer, for the water.