Braised Red Cabbage With Apples - Scandanavia Recipe #170721
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.
by Mrs Goodall
1 min |
SERVES 4 -6
- 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)
- 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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5 stars