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Braised Red Cabbage — traditional dish from Moravia, Czech Republic
Side dish Vegetarian

Food Flavour DNA

Nutritional Values

🔥130kcal
💪2gProtein
🌾18gCarbs
🥑6gFat
🌿3gFibre
⚖️200 gServing

* Per serving · 200 g. May vary.

Braised Red Cabbage

How to order / say it
Say it Dušené červené zelí — [DOO-sheh-nay CHER-vehnay ZEH-lee]
Order I'd like the braised red cabbage, please.
Locally Chtěl bych dušené červené zelí, prosím.
Say locally

Czech-style red cabbage slow-cooked with onions, apple, and spices.

Why try it?

Dušené červené zelí is a fundamental side dish in Czech meals, epitomizing the balance of sweet and sour notes accompanied by earthy spices. It's a reminder of the deep-rooted agricultural heritage of the region.

How it tastes

Tender cabbage melts in your mouth with a blend of sweet, sour, and savory flavors. The aroma of the slow-cooked dish fills the room and enriches the main course it's paired with.

Origin & History — first documented: 1400

Dating back to medieval times, it became a way to utilize abundant local cabbage and preserve it with fermentation and cooking. Over time, spices and apples were added for complexity.

Recipe

Ingredients

  • 🥕 500 g red cabbage
  • 🧄 1 onion
  • 100 g apple
  • 🍯 2 tbsp sugar
  • 🥣 2 tbsp vinegar
  • 🧂 1 tsp caraway seeds
  • 🥛 50 g butter

Method

  1. 1 Sauté onions in butter until translucent.
  2. 2 Add cabbage, apple, and caraway seeds to the pot.
  3. 3 Stir in sugar and vinegar; cover and simmer until soft.
  4. 4 Season to taste and serve as a side.

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All Europe recipes — Czech Republic — Cesky Krumlov — Braised Red Cabbage
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