Prep 0 mins
Cook 1 min
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.
- 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.
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!
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!
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.