Best 5 Czech Cabbage Dish Recipes
In the realm of culinary delights, the Czech Republic stands as a bastion of flavor and tradition. Among its many delectable offerings, the Czech cabbage dish, known colloquially as “dušené zelí,” reigns supreme as a beloved staple in kitchens across the nation. Whether served as a hearty main course or a delectable side dish, this versatile dish tantalizes taste buds with its symphony of flavors, textures, and aromas. While countless variations exist, each boasting its own unique charm, they all share a common thread: the marriage of tender, slow-cooked cabbage with an array of aromatic spices, creating a culinary masterpiece that is both comforting and utterly captivating.
Check out the recipes below so you can choose the best recipe for yourself!
CZECH CABBAGE DISH
I can only attempt to spell the real name of this dish; Cabushka or something like that! My mother's father was from Czechoslovakia, and he has three sisters who are excellent cooks. I have learned to cook this dish quite happily. At our last reunion, there were three separate bowls with different versions of this same dish; they were all scraped clean!
Provided by dlynn11
Categories World Cuisine Recipes European Eastern European Czech
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Blanche cabbage briefly in boiling water, remove and drain immediately.
- In a large skillet, brown bacon over medium heat until opaque; remove and drain on paper toweling.
- Remove all but 1 tablespoon of bacon grease from the skillet; add the 1 tablespoon vegetable oil and heat over medium heat. Add onion, celery and bell pepper and saute until crisp-tender.
- In a large bowl combine the prepared cabbage, bacon, sauteed vegetable mix (with oil), vinegar, salt and pepper. Mix well and serve warm, or chill and serve later.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 7.3 g, Cholesterol 7.7 mg, Fat 6.6 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 231.8 mg, Sugar 3.7 g
CZECHOSLOVAKIAN CABBAGE SOUP
Make and share this Czechoslovakian Cabbage Soup recipe from Food.com.
Provided by ladyfingers
Categories Vegetable
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place beef bones, onions, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with type and paprika.
- Roast, uncovered, in 450 degree oven for 20-30 minutes or until meat is brown.
- Transfer meat and vegetables into a large kettle.
- Using a small amount of water, scrape browned meat bits from roasting pan into kettle.
- Add water, cabbage, tomatoes, salt and Tabasco; bring to a boil.
- Cover and simmer 1 1/2 hours.
- Skim off fat, and add parsley, lemon juice, sugar and sauerkraut.
- Cook, uncovered, for 1 hour.
- Remove bones and short ribs from kettle.
- Cool slightly and remove meat from bones.
- Cut meat into cubes and return to kettle. Cook 5 minutes longer.
BOHEMIAN SWEET AND SOUR CABBAGE
This recipe is so old it could be considered "antique." It was my Grandmother's recipe. When I prepared it, I was an adult but it definitely rang childhood memory bells. I did remember the delicious taste. My Grandmother wrote out this recipe as I am reproducing it and on the recipe she noted that this dish is good with roast pork or pork chops, dumplings and applesauce. An excellent meal from Central Europe! (Bread dumplings are now available in the freezer section of the supermarket.)
Provided by Lorraine of AZ
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the onion in the shortening, only to a golden color. Do not brown.
- Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).
- Put cabbage in; sprinkle with caraway seed if you wish.
- Boil for 1/2 hour.
- Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.
- Grandmother notes that you shouldn't "put cooked cabbage in the freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!).
CZECH RED CABBAGE
Provided by Joan Nathan
Categories easy, weekday, side dish
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a pot, saute the onion in the vegetable oil until soft. Add the cabbage and salt, and cover. Steam over medium heat for 10 minutes.
- Remove the cover, and add the apples.
- In a small bowl, mix the vinegar and sugar, and pour over the cabbage. Sprinkle with the caraway seeds, mix and simmer, covered, stirring occasionally, for about 30 minutes or until the cabbage is soft. Adjust the seasonings to taste.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 193 milligrams, Sugar 15 grams, TransFat 0 grams
CZECH CABBAGE DISH
I can only attempt to spell the real name of this dish; Cabushka or something like that! My mother's father was from Czechoslovakia, and he has three sisters who are excellent cooks. I have learned to cook this dish quite happily. At our last reunion, there were three separate bowls with different versions of this same dish; they were all scraped clean!
Provided by Allrecipes Member
Categories Czech Recipes
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Blanche cabbage briefly in boiling water, remove and drain immediately.
- In a large skillet, brown bacon over medium heat until opaque; remove and drain on paper toweling.
- Remove all but 1 tablespoon of bacon grease from the skillet; add the 1 tablespoon vegetable oil and heat over medium heat. Add onion, celery and bell pepper and saute until crisp-tender.
- In a large bowl combine the prepared cabbage, bacon, sauteed vegetable mix (with oil), vinegar, salt and pepper. Mix well and serve warm, or chill and serve later.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 7.3 g, Cholesterol 7.7 mg, Fat 6.6 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 231.8 mg, Sugar 3.7 g
Tips
- Choose the right cabbage: Use a firm head of green cabbage for the best results. Red cabbage can also be used, but it will give the dish a slightly different color and flavor.
- Shred the cabbage thinly: This will help it cook evenly and absorb the flavors of the other ingredients.
- Don't overcrowd the pan: When cooking the cabbage, make sure there is enough room in the pan for it to spread out and cook evenly.
- Cook the cabbage over medium heat: This will help it cook through without burning.
- Stir the cabbage frequently: This will help prevent it from sticking to the pan and burning.
- Add the right amount of liquid: The amount of liquid you add will depend on the type of cabbage you are using and how you like it cooked. Generally, you want to add enough liquid to cover the cabbage by about an inch.
- Season the cabbage to taste: Add salt, pepper, and other spices to taste. You can also add other ingredients, such as onions, garlic, carrots, or bacon.
- Serve the cabbage hot: This dish is best served hot, but it can also be served cold or at room temperature.
Conclusion
Czech cabbage dish is a simple but delicious dish that can be enjoyed by people of all ages. It is a great way to use up leftover cabbage, and it is also a healthy and affordable meal. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.
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