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.

• Ready In: 1 min
• Serves: 4-6

Ingredients

• 4  tablespoons butter
• 2  tablespoons sugar
• 3  tablespoons red wine vinegar
•  salt, to taste
•  pepper, to taste
• 1  medium red cabbage, cored and shredded (about 2 pounds)
• 2  apples, peeled, cored and cut into chunks (Cortland or Golden Delicious work well)
• 1⁄4 cup black currant jelly (or red currant)

Directions

1. 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.
2. Add the cabbage, stirring to coat. When the cabbage begins to glisten and soften a bit, add the apple pieces and stir.
3. Reduce the heat to medium-low and simmer, covered, until the cabbage is soft, about 45 minutes.
4. Stir in the currant jelly. Taste and adjust the seasoning, then serve.