Czechoslovakian Braised Cabbage (Dusene Zeli)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 03/1/22
Shredded cabbage

xtrekx / Getty Images  
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 6 servings
Nutrition Facts (per serving)
123 Calories
5g Fat
16g Carbs
6g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 123
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 9%
Cholesterol 10mg 3%
Sodium 506mg 22%
Total Carbohydrate 16g 6%
Dietary Fiber 5g 17%
Total Sugars 8g
Protein 6g
Vitamin C 86mg 431%
Calcium 121mg 9%
Iron 1mg 3%
Potassium 529mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Czechoslovakian braised cabbage recipe—dusene zeli—is easy to prepare, but it takes about 1 hour to braise properly. Still, the ingredients are few and simple and the dish makes a great accompaniment to many meat offerings. This recipe is a good candidate for a slow cooker.

For a shortcut, use preshredded cabbage.

Ingredients

  • 1 tablespoon bacon fat

  • 1 large onion, finely chopped

  • 4 slices bacon, chopped 1/4 inch

  • 1 (3-pound) head white or green cabbage, cored, shredded

  • 1 teaspoon caraway seeds, or more to taste

  • 1/4 cup white vinegar

  • 1 cup water

  • 1 teaspoon salt, or more to taste

  • 1 teaspoon sugar, or more to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. In a large skillet or Dutch oven, heat bacon fat and sauté onions 8 to 10 minutes or until lightly colored. Stir in bacon and cook about 5 minutes or until lightly browned. Add cabbage and caraway seeds, mixing well.

  2. Cover and cook 5 minutes over medium heat. Add vinegar, water, salt, sugar, and pepper. Bring to a boil, cover tightly and cook 45 minutes to 1 hour over low heat, stirring occasionally, until cabbage is done to your liking. Add water if necessary.

Recipe Variation

  • Use butter or oil instead of bacon fat when sautéing the onions.