Dušené Zelí
(Czech braised cabbage)
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
- 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.
- 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.
