Danish Braised Cabbage

Total Time
2hrs 50mins
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.

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Wash cabbage, remove outer leaves, and cut in half lengthwise; remove core; slice or chop fine, using a knife or food processor.
  3. In a heavy 4- or 5-quart casserole, combine butter, sugar, salt, water, and vinegar.
  4. Bring to a boil on the stove; add cabbage and toss well to coat.
  5. Bring to a boil; cover casserole, and place in oven.
  6. Bake for 2 hours.
  7. Check occasionally and add some water if all the liquid has cooked away.
  8. Ten minutes before cooking is finished, stir in jelly and apple; replace cover.


Most Helpful

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.

papergoddess November 28, 2002

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.

JustJanS July 07, 2002

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

Bergy February 26, 2002

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