Dušené Zelí 
(Czech braised cabbage)

Written by on in Recipe
Seasoned, braised cabbage
Image by Gloria Cabada-Leman

Braised cabbage is a very popular side vegetable in Central Europe, often served with roast meats and dumplings. Cabbage is transformed by a slow simmer, becoming meltingly tender and subtly sweet.

This easy-to-cook vegetable dish is called dušené zelí in Czech, gedünstetes Kraut in German, kapusta duszona in Polish.

Dušené Zelí
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Dušené Zelí

Course: VegetablesCuisine: Czechia
Makes 4 to 6 servings

Braised cabbage is a very popular side vegetable in Central Europe, transformed by a slow simmer to turn meltingly tender and subtly sweet.

Ingredients

  • Oil, butter or lard — 2 to 3 tablespoons

  • Onion, chopped — 1

  • Green or Savoy cabbage, cored and chopped or shredded — 1 head

  • Water or stock — 2 cups

  • Caraway seeds — 1 to 2 tablespoons

  • Bay leaf — 1

  • Salt and pepper — to taste

Directions

  • Heat the oil, butter or lard in a large skillet or Dutch oven over medium flame. Add the onions and saute until cooked through and translucent, around 3 to 4 minutes. Working in batches, add the cabbage to the pot, sauteing each addition until it is wilted down.
  • Stir the remaining ingredients into the pot. Bring to a boil, then reduce heat to low, cover and simmer for 30 to 45 minutes, or until the cabbage is cooked through and tender.
  • Adjust seasoning to taste and serve with roast meats and noodles or dumplings

Braised Cabbage Notes and Variations

  • Vegetables: Saute some chopped carrots or bell peppers along with the onions for added color and flavor. You can use 1 pound of rinsed sauerkraut instead of cabbage if you like. Or use a mix of half cabbage and half sauerkraut.
  • Seasonings: Use chopped bacon or salt pork instead of the oil or fat to give the cabbage a pleasant smokiness. Add some chopped parsley, dill or a few juniper berries.
  • Substitute a light white wine, such as a riesling or gewürztraminer, for the water or broth
  • The cabbage can be finished in a warm (350 degrees F) oven if you need to free up your stovetop.

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