Recipe by Mille®
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.
Top Review by papergoddess
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.
- 1 medium red cabbage (about 2 pounds)
- 59.16 ml butter, cut in small pieces
- 14.79 ml sugar
- 4.92 ml salt
- 78.07 ml water
- 78.07 ml vinegar
- 59.14 ml red currant jelly
- 29.58 ml grated apples
Directions See How It's Made
- 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.