Braised Red Cabbage With Apples - Scandanavia

"My Norwegian great-grandmother Alice used to make this dish at Christmas. She didn't leave me the recipe! I remember she used jam in it. This is one could be close. It is from "The Best Recipes in the World" by Mark Bittman."
 
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photo by Nif_H photo by Nif_H
photo by Nif_H
photo by lazyme photo by lazyme
photo by Chabear01 photo by Chabear01
Ready In:
1min
Ingredients:
8
Serves:
4-6
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ingredients

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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

  1. Oh my goodness, this was so delicious!! I got a red cabbage in my fruit and veg box and had no idea what to do with it. I found this recipe after a search and decided to give it a try. Who knew cabbage could be so darn delicious - thankyou for posting this!
     
  2. Very nice! I didn'nt have black currant jelly so I used a little more sugar and an extra 2 apples. It tasted almost exactly like the red cabbage we buy in a jar, and it stays good for ages!
     
  3. 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.
     
  4. 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.
     
  5. Fantastic recipe that cooked itself. Good thing because I was making so many dishes that this one was on the stove a little longer than it should have been but it was perfect! I wouldn't change a thing about this recipe and it was so good with all of the other dishes. Thanks!
     
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