|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 5g||17%|
|Total Sugars 8g|
|Vitamin C 86mg||431%|
|*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.|
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.
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
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.
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.
- Use butter or oil instead of bacon fat when sautéing the onions.