Braised Red Cabbage With Apples - Scandanavia
12
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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:
- 1min
- Serves:
- Units:
Nutrition Information
12
People talking
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
- 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.
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RECIPE MADE WITH LOVE BY
@Mrs Goodall
Contributor
@Mrs Goodall
Contributor
"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."
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i made exactly as written but thought it was too buttery (crazy, i know!) but honestly the strongest flavor was the butter. dunno if butter from grass-fed cows is more butter-esque?? anyway, i will definitely make this again just with less butter. and i will probably use balsamic vinegar to punch up that flavor.
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Fantastic recipe that cooked itself. Good thing because I was making so many dishes that this one was on the stove a little longer than it should have been but it was perfect! I wouldn't change a thing about this recipe and it was so good with all of the other dishes. Thanks!
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This was delicious. I was surprised how much flavor the currant jelly added. A real hit at my house. Thanks for sharing, Stacy. Made for CQ4.
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