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Nutrition Facts
Serving Size 1 (320g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 282
Calories from Fat 107		(38%)
Amount Per Serving		%DV
	Total Fat 12.0g	18%
	Saturated Fat 7.4g	36%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 145mg		6%
Potassium 598mg		17%
Total Carbohydrate 46.0g		15%
	Dietary Fiber 6.3g	25%
	Sugars 32.4g
Protein 3.3g		6%
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Braised Red Cabbage With Apples - Scandanavia

Recipe #170721 | 1 min | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Mrs Goodall
May 30, 2006

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.

SERVES 4 -6 (change servings and units)

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.

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Featured Reviews for This Recipe

From: Larawithoutau

On Sep 23, 2009

Wanted to make a nice autumn dish with the red cabbage I had from the garden. This was very good. I realized the apples were to have been peeled AFTER they were cooking in the pan. Oh well, better for you with the peels! I used a cranberry jelly since I did not have currant jelly, otherwise followed recipe, omitting salt (I cooked beer brats in the pan which add a considerable amount of sodium).Few shakes of black pepper too, very good.

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From: Gillian Spence

On Apr 18, 2009

I made this for my stepdad who is from Minnesota. He raved about it and took 5 helpings!! Said it was just like his mom used to make him when he was a boy. It went well with sauerbraten!

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From: Thymestudio

On Jan 12, 2007

I love red cabbage, and I really liked this recipe! A lovely blend of favors. My hubby is not a real fan of cabbage, but even he ate this and enjoyed it. Thank you for posting.

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From: chef spicey

On Nov 13, 2006

delish

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