Braised Red Cabbage With Apples - Scandanavia
photo by Nif_H
- Ready In:
- 1min
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 4 tablespoons butter
- 2 tablespoons sugar
- 3 tablespoons red wine vinegar
- salt, to taste
- pepper, to taste
- 1 medium red cabbage, cored and shredded (about 2 pounds)
- 2 apples, peeled, cored and cut into chunks (Cortland or Golden Delicious work well)
- 1⁄4 cup black currant jelly (or red currant)
directions
- Combine the butter, sugar, and vinegar with a large pinch of salt and sprinkling of pepper in a large deep skillet with a lid over medium heat. Bring to a boil.
- Add the cabbage, stirring to coat. When the cabbage begins to glisten and soften a bit, add the apple pieces and stir.
- Reduce the heat to medium-low and simmer, covered, until the cabbage is soft, about 45 minutes.
- Stir in the currant jelly. Taste and adjust the seasoning, then serve.
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Reviews
-
Wanted to make a nice autumn dish with the red cabbage I had from the garden. This was very good. I realized the apples were to have been peeled AFTER they were cooking in the pan. Oh well, better for you with the peels! I used a cranberry jelly since I did not have currant jelly, otherwise followed recipe, omitting salt (I cooked beer brats in the pan which add a considerable amount of sodium).Few shakes of black pepper too, very good.
-
i made exactly as written but thought it was too buttery (crazy, i know!) but honestly the strongest flavor was the butter. dunno if butter from grass-fed cows is more butter-esque?? anyway, i will definitely make this again just with less butter. and i will probably use balsamic vinegar to punch up that flavor.
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RECIPE SUBMITTED BY
Mrs Goodall
United States