Braised Red Cabbage

Danish Vegetable

Serve hot as an accompaniment to a stuffed loin of pork to complete the traditional Danish Christmas dinner.

Ingredients

  • l medium head red cabbage 2 to 2 l/2 lbs
  • 4 tblsp butter, cut into small pieces
  • l tblsp sugar
  • l teasp salt
  • l/3 cup water
  • l/3 cup white vinegar
  • l/4 cup red currant jelly

Directions

Wash the cabbage under cold running water, remove the tough outer leaves and cut the cabbage in half from top to bottom. Lay the flat sides down on a chopping board and cut away the core, slice the cabbage very finely. (about 9 cups)
Preheat oven to 325. Combine the butter, sugar, salt, water and vinegar in a heavy stainless steel or enamled 4-5 qt casserole When it comes to a boil and the butter melted
add shredded cabbage and toss thoroughly with two wooden spoons or forks. Bring to a boil again, cover tightly and place in center of oven to braise 2 hours. The cabbage should not dry out during cooking, but you should check on it occasionally, adding a little water if is seems necessary.
About 10 minutes before it is finished, stir in jelly, replace cover and complete cooking


The taste of red cabbage will improve if, after it has cooled, it is allowed to rest for a day in the refrigerator and then reheated on top of the stove or in a 325 oven. The original recipe called for a tblsp or two of grated apple added with the current jelly, which can be omitted as a preferance

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Submitted 6/13/05.
Source: Danish Cookbook
Submitted By: Dorothy Painter
Avebury69@aol.com
Braised Red Cabbage