Prep 20 mins
Cook 2 hrs 30 mins
This red cabbage recipe is a tangy addition to meals, and it's quite easy to prepare. Note that the flavor deepens and improves if you prepare the dish a day ahead, refrigerate it, and then reheat it on the stove or in a 325-degree oven before serving.
- 1 medium red cabbage (about 2 pounds)
- 4 tablespoons butter, cut in small pieces
- 1 tablespoon sugar
- 1 teaspoon salt
- 1⁄3 cup water
- 1⁄3 cup vinegar
- 1⁄4 cup red currant jelly
- 2 tablespoons grated apples
- Preheat oven to 325 degrees.
- Wash cabbage, remove outer leaves, and cut in half lengthwise; remove core; slice or chop fine, using a knife or food processor.
- In a heavy 4- or 5-quart casserole, combine butter, sugar, salt, water, and vinegar.
- Bring to a boil on the stove; add cabbage and toss well to coat.
- Bring to a boil; cover casserole, and place in oven.
- Bake for 2 hours.
- Check occasionally and add some water if all the liquid has cooked away.
- Ten minutes before cooking is finished, stir in jelly and apple; replace cover.
This got a big "High-Five" from my Thanksgiving guests (I never hesitate to use them as guinnea pigs!!). My just-turned-21 yr. old nephew even asked me for the recipe and took the left-overs home with him. I usually make a sweet-and-sour German red cabbage dish, but I didn't have bacon, wasn't going to run back to the store AGAIN, etc, and then I found this recipe. I used green cabbage, and it might not be as pretty, but it sure went fast.
I too have made this dish many times, but never with the jelly-what a great addition. The sweet sour flavours are hard to beat. It was wonderful on a cold wintery night, and I'm looking forward to left-overs tomorrow to test your theory Miller. Thanks for another great recipe.
I am rating this the same day that it is posted because I have made this dish many times and it is excellent the red current jelly gives it a nice tang. The Danes make this recipe a lot but it does lean towards being Swedish. I also use green cabbage and it is equally as good. Of course the red cabbage gives a nice variation of color with other veggies on the dinner plate. Thanks Miller