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Nutrition Facts
Serving Size 1 (292g) Recipe makes 4 servings
Calories 240
Calories from Fat 106		(44%)
Amount Per Serving		%DV
	Total Fat 11.9g	18%
	Saturated Fat 7.4g	36%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 726mg		30%
Potassium 529mg		15%
Total Carbohydrate 33.8g		11%
	Dietary Fiber 4.7g	18%
	Sugars 22.5g
Protein 3.2g		6%
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Danish Braised Cabbage

Recipe #20583 | 3 hours | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Mille® ™
Feb 24, 2002

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.

SERVES 4 -6 (change servings and units)

Ingredients

1 medium red cabbage (about 2 pounds)
4 tablespoons butter, cut in small pieces
1 tablespoon sugar
1 teaspoon salt
1/3 cup water
1/3 cup vinegar
1/4 cup red currant jelly
2 tablespoons grated apples

Directions

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.

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Featured Reviews for This Recipe

From: JustJanS

On Jul 7, 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.

2 people found this review helpful

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From: Bergy

On Feb 26, 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

2 people found this review helpful

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From: Mysterygirl

On Oct 16, 2004

This was my first time cooking red cabbage and it was really good. We ate it with perogi's, wurst and German rye bread from the German deli. It made a great addition to the meal. Very tasty.

2 people found this review helpful

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From: papergoddess

On Nov 28, 2002

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.

2 people found this review helpful

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